Unbalanced wine fermentation by cryotolerant vs. non-cryotolerant Saccharomyces strains

Unbalanced wine fermentation by cryotolerant vs. non-cryotolerant Saccharomyces strains

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Detalles Bibliográficos
Publicado en:	Vitis
Autor principal:	Castellari, L.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Vitis v. 33, no. 1 (1994), p. 49-52
Materias:	Enología Vinos Fermentación Levadura Saccharomyces Composición Glicerol
Publicación relacionada:	Contenido en: Vitis

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