Bruno Cisilotto, Laboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias do Sul - 2Federal Institute of Education, Science and Technology of Rio Grande do Sul (IFRS), Campus Bento Gonçalves, Brazil

• OENO One Vol. 55 No. 4 (2021): OENO One - Original research articles
  Yeast stress and death caused by the synergistic effect of ethanol and SO₂ during the second fermentation of sparkling wines
  Abstract  XML  HTML  PDF final