| Títol | Effect of pre-and/ or post fermentation addition of antioxidants like ascorbic acid or glutathione on fermentation, formation of volatile sulfur compounds and other substances causing off-flavours in wine |
| Autor | RAUHUT, D. |
| Revista | OIV Australia congress proceedings 26th world congress & 81st general assembly of the Office International de la vigne et du vin |
| Numero | Oral presentations: physical processing and its impact on organoleptic characteristics |
| Mes | October |
| Any | 2001 |
| Pàgina | 76-82 |
| Lloc | Adelaide |
| Descriptors | Fermentacio Antioxidant Acid ascorbic Compostos volatils |
| Localització | 634.8:663.2 CON |