Dataset.

The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture

Digital.CSIC. Repositorio Institucional del CSIC
oai:digital.csic.es:10261/109626
Digital.CSIC. Repositorio Institucional del CSIC
  • Morales, Pilar
  • Rojas, Virginia
  • Quirós Asensio, Manuel
  • González García, Ramón
This article is distributed under the terms of the Creative Commons Attribution License which permits any use, distribution, and reproduction in any medium, provided the original author(s) and the source are credited., Gassing pattern (gas valve status) employed in all the experiments after the initial assay., Authors would like to thank Cristina Juez Ojeda andMiguel Ángel Fernández Recio for excellent technical assistance, the YeSVitE consortium (EU project, 7FP-IRSES-GA no. 612441) for helpful discussions, and Laura López Ocaña (CECT) for help with yeast species confirmation. This work was supported by grants MINECO AGL2012-32064 and INIA RM2012-00007-00-00 from the Spanish Government. M.Q. was the recipient of a CSIC training contract, JAEDoc, co-funded by the European Social Fund of the EU., Peer reviewed
 
Proyecto: EC/FP7/612441

DOI: http://hdl.handle.net/10261/109626
Digital.CSIC. Repositorio Institucional del CSIC
oai:digital.csic.es:10261/109626

HANDLE: http://hdl.handle.net/10261/109626
Digital.CSIC. Repositorio Institucional del CSIC
oai:digital.csic.es:10261/109626
 
Ver en: http://hdl.handle.net/10261/109626
Digital.CSIC. Repositorio Institucional del CSIC
oai:digital.csic.es:10261/109626

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