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Diána Sárdy Nyitrai, Zsuzsanna Varga, Annamária Sólyom-Leskó, Miklós Kállay, Szabina Steckl, Balázs Nagy, Dorottya Kocsis and Eszter Antal
In the present study, we investigated the extent to which specific sulphur dioxide-producing wine yeasts produce SO2 during alcoholic fermentation and whether the SO2 they produce is sufficient to prevent oxidation during wine storage. Fermentation was c...
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