Technical Feasibility of Glucose Oxidase as a Prefermentation Treatment for Lowering the Alcoholic Degree of Red Wine

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dc.contributor.authorValencia, Pedro
dc.contributor.authorEspinoza, Karen
dc.contributor.authorRamírez, Cristián
dc.contributor.authorFranco, Wendy
dc.contributor.authorUrtubia, Alejandra
dc.date.accessioned2020-06-30T21:24:45Z
dc.date.available2020-06-30T21:24:45Z
dc.date.issued2017
dc.format.extent4 páginas
dc.fuente.origenConveris
dc.identifier.doi10.5344/ajev.2017.16005
dc.identifier.issn0002-9254
dc.identifier.urihttps://doi.org/10.5344/ajev.2017.16005
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/30471
dc.issue.numeroNo. 3
dc.language.isoen
dc.pagina.final389
dc.pagina.inicio386
dc.revistaAmerican Journal of Enology and Viticulturees_ES
dc.rightsacceso restringido
dc.subject.ddc600
dc.subject.deweyTecnologíaes_ES
dc.subject.otherVino - Fabricaciónes_ES
dc.subject.otherVino - análisises_ES
dc.subject.otherGlucosa oxidasaes_ES
dc.subject.otherVinificación - Esterilizaciónes_ES
dc.titleTechnical Feasibility of Glucose Oxidase as a Prefermentation Treatment for Lowering the Alcoholic Degree of Red Winees_ES
dc.typeartículo
dc.volumenVol. 68
sipa.codpersvinculados219464
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