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Monitoring Alcoholic Fermentation of Red Wine by Electrochemical Biosensors

Marco Esti, Giulia Volpe, Dario Compagnone, Giacomo Mariotti, Danila Moscone, Giuseppe Palleschi
Am J Enol Vitic.  2003  54: 39-45  ; DOI: 10.5344/ajev.2003.54.1.39

Article Information

vol. 54 no. 1

DOI 
https://doi.org/10.5344/ajev.2003.54.1.39
Published By 
American Journal of Enology and Viticulture
History 
  • Published online January 2003.
Copyright & Usage 
Copyright 2003 by the American Society for Enology and Viticulture

Author Information

  1. Marco Esti,
  2. Giulia Volpe,
  3. Dario Compagnone,
  4. Giacomo Mariotti,
  5. Danila Moscone and
  6. Giuseppe Palleschi
  1. Dipartimento di Scienze e Tecnologie Chimiche, Università Tor Vergata, Via della Ricerca Scientifica , 00133 Roma, ItalyIstituto di Tecnologie Agroalimentari, Università della Tuscia, Via C. de Lellis, Viterbo, Italy
  2. Dipartimento di Scienze e Tecnologie Chimiche, Università Tor Vergata, Via della Ricerca Scientifica , 00133 Roma, Italy
  3. Dipartimento di Scienze e Tecnologie Chimiche, Università Tor Vergata, Via della Ricerca Scientifica , 00133 Roma, ItalyDipartimento di Scienze degli Alimenti, Università di Teramo, via Spagna 1, 64123, Mosciano, Teramo, Italy.
  1. email: palleschi{at}uniroma2.it

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Monitoring Alcoholic Fermentation of Red Wine by Electrochemical Biosensors
Marco Esti, Giulia Volpe, Dario Compagnone, Giacomo Mariotti, Danila Moscone, Giuseppe Palleschi
Am J Enol Vitic.  2003  54: 39-45  ; DOI: 10.5344/ajev.2003.54.1.39
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