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Cited article:

Use of a solution of organic acids, a byproduct of the Rectified Concentrated Must production process, for the acidification of wines

A. Bosso, M. Guaita, L. Panero, F. Bonello, V. Vallini

BIO Web Conf., 15 (2019) 02021

Published online: 2019-10-23

DOI: https://doi.org/10.1051/bioconf/20191502021

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

Use of Lachancea thermotolerans for Biological vs. Chemical Acidification at Pilot-Scale in White Wines from Warm Areas

Cristian Vaquero, Pedro Miguel Izquierdo-Cañas, Adela Mena-Morales, L. Marchante-Cuevas, José María Heras and Antonio Morata
Fermentation 7 (3) 193 (2021)
https://doi.org/10.3390/fermentation7030193