Metabolism of Saccharomyces cerevisiae flor yeasts during fermentation and biological aging of fino sherry by-products and aroma compounds

Metabolism of Saccharomyces cerevisiae flor yeasts during fermentation and biological aging of fino sherry by-products and aroma compounds

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	Martínez, P.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 49, no. 3 (1998), p. 240-250
Materias:	Enología Vinos Levadura Saccharomyces Saccharomyces cerevisiae Fermentación Metabolismo Envejecimiento Aroma Compuesto volátil Propiedades organolépticas Acetaldehído Subproductos Sherry Añejamiento
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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