Origin of unpleasant smelling sulphur compounds during wine fermentation. - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Conference Papers Year : 2022

Origin of unpleasant smelling sulphur compounds during wine fermentation.

Vincent Farines
Audrey Bloem
  • Function : Author
  • PersonId : 1206237
Carole Camarasa
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Dates and versions

hal-04228610 , version 1 (04-10-2023)

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  • HAL Id : hal-04228610 , version 1

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Rafael Jimenez-Lorenzo, Vincent Farines, Audrey Bloem, Carole Camarasa. Origin of unpleasant smelling sulphur compounds during wine fermentation.. In Vino Analytica Scientia, Jul 2022, Neustadt, Germany. ⟨hal-04228610⟩
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