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<h2>La fermentazione malolattica sulle proprietà organolettiche dei vini</h2>
<div class="row">
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<p>Di Lo Paro., Secchi L.</p>
<p><em>Da Vitenda 2019</em></p>
<p>Le interazioni tra batteri malolattici e componente organolettica dei vini possono essere riassunti in tre principali meccanismi: rimozione di composti aromatici pre-esistenti, produzione di nuovi composti aromatici e trasformazione di metaboliti secondari.</p>
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<li><a href="/files/a7b/a7b20891dd732f1151ee1044c21473c3.pdf" title="Scarica La fermentazione malolattica sulle proprietà organolettiche dei vini" target="_blank">La fermentazione malolattica sulle proprietà organolettiche dei vini</a></li>
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<p><em>Da Vitenda 2019</em></p>
<p>Le interazioni tra batteri malolattici e componente organolettica dei vini possono essere riassunti in tre principali meccanismi: rimozione di composti aromatici pre-esistenti, produzione di nuovi composti aromatici e trasformazione di metaboliti secondari.</p>",
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<div class="row">
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TAG:
<a href="/tags/vinificazione-in-rosso" title="nome tag">vinificazione in rosso</a>, <a href="/tags/vino-1" title="nome tag">Vino</a>, <a href="/tags/vitenda-2" title="nome tag">Vitenda</a>, <a href="/tags/fermentazione-malolattica-1" title="nome tag">Fermentazione malolattica</a>, <a href="/tags/vinificazione-1" title="nome tag">Vinificazione</a>, <a href="/tags/vitenda-2019-2" title="nome tag">Vitenda 2019</a> </p>
</div>
<div class="abstract">
<p>Di Lo Paro., Secchi L.</p>
<p><em>Da Vitenda 2019</em></p>
<p>Le interazioni tra batteri malolattici e componente organolettica dei vini possono essere riassunti in tre principali meccanismi: rimozione di composti aromatici pre-esistenti, produzione di nuovi composti aromatici e trasformazione di metaboliti secondari.</p>
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<li><a href="/files/a7b/a7b20891dd732f1151ee1044c21473c3.pdf" title="Scarica La fermentazione malolattica sulle proprietà organolettiche dei vini" target="_blank">La fermentazione malolattica sulle proprietà organolettiche dei vini</a></li>
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</div>
</div>"
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<p>Di Lo Paro., Secchi L.</p>
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<p>Le interazioni tra batteri malolattici e componente organolettica dei vini possono essere riassunti in tre principali meccanismi: rimozione di composti aromatici pre-esistenti, produzione di nuovi composti aromatici e trasformazione di metaboliti secondari.</p>
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<li><a href="/files/a7b/a7b20891dd732f1151ee1044c21473c3.pdf" title="Scarica La fermentazione malolattica sulle proprietà organolettiche dei vini" target="_blank">La fermentazione malolattica sulle proprietà organolettiche dei vini</a></li>
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<p>Di Lo Paro., Secchi L.</p>
<p><em>Da Vitenda 2019</em></p>
<p>Le interazioni tra batteri malolattici e componente organolettica dei vini possono essere riassunti in tre principali meccanismi: rimozione di composti aromatici pre-esistenti, produzione di nuovi composti aromatici e trasformazione di metaboliti secondari.</p>
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<li><a href="/files/a7b/a7b20891dd732f1151ee1044c21473c3.pdf" title="Scarica La fermentazione malolattica sulle proprietà organolettiche dei vini" target="_blank">La fermentazione malolattica sulle proprietà organolettiche dei vini</a></li>
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[main] - APP/webroot/index.php, line 84 Vit.En. - La fermentazione malolattica sulle proprietà organolettiche dei vini
Ricerca
Agrofarmaci
Macchine Viticole
Materiali impianto
Enologia
Varie
La fermentazione malolattica sulle proprietà organolettiche dei vini
Di Lo Paro., Secchi L.
Da Vitenda 2019
Le interazioni tra batteri malolattici e componente organolettica dei vini possono essere riassunti in tre principali meccanismi: rimozione di composti aromatici pre-esistenti, produzione di nuovi composti aromatici e trasformazione di metaboliti secondari.
