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Journal: Fermentation, 2025
Volume: 11
Number: 570
570
Article: The Effect of Modification of Wine Maceration Processes with the Addition of Ascorbic Acid and Yeast Culture on Biogenic Amine, Chemical, Microbial and Sensory Variables of Welschriesling Wine
Authors: by Lucia Šuľáková, Boris Semjon, Ivana Regecová, Peter Očenáš, Martin Bartkovský, Zuzana Megyesy Eftimová and Slavomír Marcinčák
Link: https://www.mdpi.com/2311-5637/11/10/570

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