Effect of Saccharomyces cerevisiae F12 on volatile compounds in wines at three different stages of industrial biological ageing

Effect of Saccharomyces cerevisiae F12 on volatile compounds in wines at three different stages of industrial biological ageing

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Detalles Bibliográficos
Publicado en:	Australian journal of grape and wine research
Otros Autores:	Muñoz, D., Peinado, R.A., Medina, M., Moreno, J.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Australian journal of grape and wine research v. 14, no. 2 (2008), p. 71-77
Materias:	Enología Vinos Saccharomyces Saccharomyces cerevisiae Compuesto volatil Envejecimiento Añejamiento
Publicación relacionada:	Contenido en: Australian journal of grape and wine research

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