Glutathione preservation during winemaking with vitis vinifera white varieties example of Sauvignon blanc grapes
Guardado en:
Publicado en: | American journal of enology and viticulture |
---|---|
Otros Autores: | Pons, Alexandre, Lavigne, Valérie, Darriet, Philippe, Dubourdieu, Denis |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | American journal of enology and viticulture v. 66, no. 2 (2015), p. 187-194 |
Materias: | |
Publicación relacionada: | Contenido en:
American journal of enology and viticulture |
Ejemplares similares
-
Levels of glutathione and activities of related enzymes during ripening of Koshy and Cabernet Sauvignon grapes and during winemaking
por: Okuda, Tohru - Aroma impact of ascorbic acid and glutathione additions to Sauvignon blanc at harvest to supplement sulfur dioxide
- Effect of reductive pressing on the concentration of reduced glutathione and phenols in the musts of four italian cultivars
-
La vinification des vins blancs; Terroir et potentiel aromatuque du Sauvignon blanc acquisitions récentes
por: Choné, Xavier -
Glutathione peroxidase activity during storage of fish muscle
por: WATANABE, F.