The influence of yeast strains on hybrid aroma
Guardado en:
Publicado en: | Wein-Wissenschaft |
---|---|
Autor principal: | HÜHN, T. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Wein-Wissenschaft v. 51, no. 3-4 (1996), p. 159-168 |
Materias: | |
Publicación relacionada: | Contenido en:
Wein-Wissenschaft |
Ejemplares similares
-
Aroma compounds in wine as influenced by apiculate yeasts
por: Gil, J. -
Influence of yeast walls on the behavior of aroma compounds in a model wine
por: LUBBERS, S. -
Use of oligo-strain yeast cultures to increase complexity of wine aroma
por: GROSSMANN, M. -
Study of the influence of yeast strain on fermentation aroma by sensory and chemical analyses
por: Vila, Isabelle -
Yeast and its importance to wine aroma - A review
por: Lambrechts, M. G.