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Cited article:

Technological confirmation that low doses of medium chain fatty acids can arrest alcoholic fermentation to produce sweet wines in milder conditions

Arina Oana Antoce, George Adrian Cojocaru, Cornel Baniţă, Camelia Filofteia Diguţă

BIO Web Conf., 68 (2023) 02019

Published online: 2023-12-06

DOI: https://doi.org/10.1051/bioconf/20236802019

This article has been cited by the following article(s):

Overview of oenological practices recently approved or under consideration for approval by the OIV

O.A. Antoce
Acta Horticulturae (1418) 341 (2025)
https://doi.org/10.17660/ActaHortic.2025.1418.43

Sensory Evaluation of Sweet Wines Produced by Stopping Fermentation with Octanoic and Decanoic Acids

George Adrian Cojocaru and Arina Oana Antoce
Beverages 11 (2) 34 (2025)
https://doi.org/10.3390/beverages11020034