Effect of Saccharomyces cerevisiae yeast strains on the liberation of volatile Thiols in Sauvignon blanc wine

Effect of Saccharomyces cerevisiae yeast strains on the liberation of volatile Thiols in Sauvignon blanc wine

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Detalles Bibliográficos
Publicado en:	American journal of Enology and Viticulture
Otros Autores:	Murat, Marie-Laure, Masneuf, Isabelle, Darriet, Philippe, Lavigne, Vallerie, Tominaga, Takatoshi, Dubourdieu, Denis
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of Enology and Viticulture v. 52, no. 2 (2001), p. 136-139
Materias:	Enología Vinos Levadura Saccharomyces Saccharomyces cerevisiae Tioles Compuesto volátil Sauvignon blanc
Publicación relacionada:	Contenido en: American journal of Enology and Viticulture

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