The influence of yeast on the aroma profile of viennese Sauvignon blanc wines

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Detalles Bibliográficos
Publicado en:	Mitteilungen klosterneuburg : rebe und wein, obstbau und früchteverwertung
Otros Autores:	Pavelescu, Dragos, Mandl, Karin, Steidl, Robert, Blesl, Xandra, Spangl, Bernhard
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Mitteilungen klosterneuburg : rebe und wein, obstbau und früchteverwertung v. 65, no. 3 (2015), p. 157-169
Materias:	Enología Vinos Vino blanco Levadura Sabor Tioles Fermentación Sauvignon blanc Aroma
Publicación relacionada:	Contenido en: Mitteilungen klosterneuburg : rebe und wein, obstbau und früchteverwertung

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