Increased flavour diversity of Chardonnay wines by...

Food Chemistry 2013 / 12 Vol. 141; Iss. 3

Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae

Medina, K., Boido, E., Fariña, L., Gioia, O., Gomez, M.E., Barquet, M., Gaggero, C., Dellacassa, E., Carrau, F.
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Volume:
141
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.04.056
Date:
December, 2013
File:
PDF, 687 KB
english, 2013
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