Dynamic interaction between SO2 and acetaldehyde during alcoholicfermentation

• V. Farines ^[1] ; T. Ochando ^[1] ; J.R. Mouret ^[1] ; A. Humbert-Goffard ^[2] ; E. Aguera ^[3] ; J.M. Sablayrolles ^[4]
  1. [1] 1UMR SPO: Université Montpellier, INRA, Montpellier
  2. [2] Moët Hennessy Champagne Service, Epernay, France
  3. [3] INRA, Unité Expérimentale 999, Pech Rouge,11430 Gruissan, France
  4. [4] MR SPO: Université Montpellier, INRA, Montpellier

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• Localización: Abstracts Book: International Congress on Grapevine and Wine Sciences, 2018, pág. 43
• Idioma: inglés
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