Article Versions Notes

Domizio P, Luciano A, Marino A, Picariello L, Forino M, Errichiello F, Blaiotta G, Moio L, Gambuti A. Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines. Molecules. 2023; 28(21):7423. https://doi.org/10.3390/molecules28217423

Domizio, Paola, Alessandra Luciano, Antigone Marino, Luigi Picariello, Martino Forino, Francesco Errichiello, Giuseppe Blaiotta, Luigi Moio, and Angelita Gambuti. 2023. "Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines" Molecules 28, no. 21: 7423. https://doi.org/10.3390/molecules28217423

Domizio, P., Luciano, A., Marino, A., Picariello, L., Forino, M., Errichiello, F., Blaiotta, G., Moio, L., & Gambuti, A. (2023). Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines. Molecules, 28(21), 7423. https://doi.org/10.3390/molecules28217423