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  • Tecnologia Del Vino

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    Wild Rocha
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    This document is a research publication from 2004 that discusses improving the kinetics of red wine fermentation. It examines using stress-resistant yeast strains for fermentation. The publication has 6 authors from the Universidad Politécnica de Madrid, including Antonio Morata, Fernando Calderón, and Carmen Gonzalez. Some authors are also working on related projects involving non-Saccharomyces yeast and the influence of tannins on non-Saccharomyces fermentations.

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    fermentacion del vino

    Original Title

    tecnologia del vino

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    This document is a research publication from 2004 that discusses improving the kinetics of red wine fermentation. It examines using stress-resistant yeast strains for fermentation. The publication has 6 authors from the Universidad Politécnica de Madrid, including Antonio Morata, Fernando Calderón, and Carmen Gonzalez. Some authors are also working on related projects involving non-Saccharomyces yeast and the influence of tannins on non-Saccharomyces fermentations.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    14 views8 pages

    Tecnologia Del Vino

    Uploaded by

    Wild Rocha
    This document is a research publication from 2004 that discusses improving the kinetics of red wine fermentation. It examines using stress-resistant yeast strains for fermentation. The publication has 6 authors from the Universidad Politécnica de Madrid, including Antonio Morata, Fernando Calderón, and Carmen Gonzalez. Some authors are also working on related projects involving non-Saccharomyces yeast and the influence of tannins on non-Saccharomyces fermentations.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 8

    See discussions, stats, and author profiles for this publication at: https://www.researchgate.

    net/publication/284415815

    Mejora de la cinética fermentativa en la vinificación en tinto:


    Levaduras resistentes a estrés fermentativo

    Article · January 2004

    CITATION READS

    1 294

    6 authors, including:

    Antonio Morata Fernando Calderón


    Universidad Politécnica de Madrid Universidad Politécnica de Madrid
    125 PUBLICATIONS   1,979 CITATIONS    66 PUBLICATIONS   1,183 CITATIONS   

    SEE PROFILE SEE PROFILE

    Carmen Gonzalez
    Universidad Politécnica de Madrid
    49 PUBLICATIONS   597 CITATIONS   

    SEE PROFILE

    Some of the authors of this publication are also working on these related projects:

    Non-Saccharomyces in enology View project

    The influence of oenological tannin on non-Saccharomyces fermentations View project

    All content following this page was uploaded by Antonio Morata on 11 December 2015.

    The user has requested enhancement of the downloaded file.


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