| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278860 | Journal of Food Engineering | 2005 | 8 Pages |
Abstract
Changes in field treatments such as etephon application, the timing of the application and variations in wine making techniques such as the use of S. cerevisiae var. ellipsoideus or a “color extractor” pectinolytic enzyme were the most effective in increasing AC.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
C. Echeverry, M. Ferreira, M. Reyes-Parada, J.A. Abin-Carriquiry, F. Blasina, G. González-Neves, F. Dajas,