Empirical Study of Carbon Dioxide Released to the Atmosphere during Commercial Red Grape Fermentation, Steven D. Colome, David M. Goldfarb, Marci Norkin, Geraldine S. P. Ritchie
Food Science and Nutrition

Quantifying Dissolved Carbon Dioxide Concentrations in Fermenting Red Musts, David M. Goldfarb, Steven D. Colome, Marci Norkin, Geraldine S. P. Ritchie
Food Science and Nutrition