Evolution of flor yeast population during the biological aging of fino Sherry wine
Guardado en:
| Publicado en: | American Journal of Enology and Viticulture |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | American Journal of Enology and Viticulture v. 48, no. 2 (1997), p. 160-168 |
| Materias: | |
| Publicación relacionada: | Contenido en:
American Journal of Enology and Viticulture |
| LEADER | 00879cab#a22003134c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID073931 | ||
| 003 | OAG | ||
| 008 | 981014s1997 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a Martínez, P. |
| 245 | 1 | 0 | |a Evolution of flor yeast population during the biological aging of fino Sherry wine |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Enología |
| 650 | # | 4 | |a Vinos |
| 650 | # | 4 | |a Envejecimiento |
| 650 | # | 4 | |a Levadura |
| 650 | # | 4 | |a Evolución |
| 650 | # | 4 | |a Saccharomyces |
| 650 | # | 4 | |a saccharomyces cerevisiae |
| 650 | # | 4 | |a Acetaldehido |
| 650 | # | 4 | |a Etanol |
| 653 | # | # | |a Sherry |
| 653 | # | # | |a Añejamiento |
| 773 | 0 | # | |t American Journal of Enology and Viticulture |g v. 48, no. 2 (1997), p. 160-168 |
| 999 | # | # | |a Clara |
