Analysis of Yeast populations during alcoholic fermentation in a newly established winery

Analysis of Yeast populations during alcoholic fermentation in a newly established winery

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	CONSTANTÍ, M.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 48, no. 3 (1997), p. 339-344
Materias:	Enología Industria del vino Bodega Levadura Vinos Fermentación Fermentación alcohólica Saccharomyces Saccharomyces cerevisiae Candida Hongos
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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