Evolution of microbiological and chemical parameters during red winemaking with extended post-fermentation maceration

Risultato della ricerca: Article › peer review

Lingua originale	English
pagine (da-a)	84-93
Numero di pagine	10
Rivista	International Journal of Food Microbiology
Volume	171
Stato di pubblicazione	Published - 2014

All Science Journal Classification (ASJC) codes

@article{d1f94b4a6cba4d139d0fa6cf271fbc78,

title = "Evolution of microbiological and chemical parameters during red winemaking with extended post-fermentation maceration",

keywords = "long maceration, microorganisms, red wine, long maceration, microorganisms, red wine",

author = "Nicola Francesca and Giancarlo Moschetti and Luca Settanni and {Le Grottaglie}, Laura and Raffaele Romano",

year = "2014",

language = "English",

volume = "171",

pages = "84--93",

journal = "International Journal of Food Microbiology",

issn = "0168-1605",

publisher = "Elsevier",

}

TY - JOUR

T1 - Evolution of microbiological and chemical parameters during red winemaking with extended post-fermentation maceration

AU - Francesca, Nicola

AU - Moschetti, Giancarlo

AU - Settanni, Luca

AU - Le Grottaglie, Laura

AU - Romano, Raffaele

PY - 2014

Y1 - 2014

KW - long maceration

KW - microorganisms

KW - red wine

KW - long maceration

KW - microorganisms

KW - red wine

UR - http://hdl.handle.net/10447/95920

M3 - Article

VL - 171

SP - 84

EP - 93

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

SN - 0168-1605

ER -