Abstract
A simple method of home made preparation and physical-chemical characterization of orange wine was investigated. Saccharomyces cerevisiae was used as inoculum for wine-making by fermentation. Chemical compositions related to the aroma components seems to be very similar between grape and orange wines.
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APA
Corazza, M. L., Rodrigues, D. G., & Nozaki, J. (2001). Preparação e caracterização do vinho de laranja. Quimica Nova, 24(4), 449–452. https://doi.org/10.1590/s0100-40422001000400004
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