Production of volatile compounds by wine strains of Brettanomyces bruxellensis grown in the presence of different precursor substrates

Production of volatile compounds by wine strains of Brettanomyces bruxellensis grown in the presence of different precursor substrates

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Detalles Bibliográficos
Publicado en:	American journal of enology and viticulture
Otros Autores:	Joseph, C. M. Lucy, Gorton, Laura W., Ebeler, Susan E., Bisson, Linda F.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of enology and viticulture v. 64, no. 2 (2013), p. 231-240
Materias:	Enología Vinos Levadura Compuesto volátil Compuestos fenólicos Brettanomyces
Publicación relacionada:	Contenido en: American journal of enology and viticulture

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