Bruno Cisilotto, Laboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias do Sul, Brazil / Federal Institute of Education, Science and Technology of Rio Grande do Sul (IFRS), Campus Bento Gonçalves, Brazil, Brazil

• IVES Technical Reviews, vine and wine 2022 - Enology
  The synergism between SO₂ and ethanol is the “villain” of yeasts at the beginning of the second fermentation of sparkling wines
  Abstract  PDF  HTML  PDF (Deutsch)  HTML (Deutsch)  PDF (Português (Portugal))  HTML (Português (Portugal))  PDF (Français (France))  HTML (Français (France))  PDF (Español (España))  HTML (Español (España))  PDF (Italiano)  HTML (Italiano)