Open AccessSolubility, acidifying power and sensory properties of fumaric acid in water, hydro-alcoholic solutions, musts and wines compared to tartaric, malic, lactic and citric acids
Author(s) -
Anne Laure Gancel,
Claire Payan,
Tatiana Koltunova,
Michaël Jourdes,
Monika Christmann,
Pierre-Louis Teissèdre
Publication year - 2022
Publication title -
oeno one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.516
H-Index - 13
ISSN - 2494-1271
DOI - 10.20870/oeno-one.2022.56.3.5455
Subject(s) - chemistry , fumaric acid , wine , winemaking , tartaric acid , malic acid , wine fault , food science , citric acid , organoleptic , malolactic fermentation , solubility , aroma , winery , lactic acid , organic chemistry , yeast in winemaking , biochemistry , yeast , bacteria , genetics , biology , saccharomyces cerevisiae