Saccharomyces cerevisiae strains AWRI 838, Lalvin EC lll8 and Maurivin PDM do not produce excessive sulfur dioxide in white wine fermentations

Saccharomyces cerevisiae strains AWRI 838, Lalvin EC lll8 and Maurivin PDM do not produce excessive sulfur dioxide in white wine fermentations

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Detalles Bibliográficos
Publicado en:	Australian Journal of Grape and Wine Research
Autor principal:	Eglinton, J. M.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Australian Journal of Grape and Wine Research v. 2, no. 2 (1996), p. 77-83
Materias:	Enología Vinos Vino blanco Fermentación Levadura Saccharomyces Saccharomyces cerevisiae Dioxido de azufre Fermentación Maloláctica
Publicación relacionada:	Contenido en: Australian Journal of Grape and Wine Research

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