Effect of Saccharomyces strains on the quality of red wines...

Food Chemistry 2013 / 08 Vol. 139; Iss. 1-4

Effect of Saccharomyces strains on the quality of red wines aged on lees

Loira, I., Vejarano, R., Morata, A., Ricardo-da-Silva, J.M., Laureano, O., González, M.C., Suárez-Lepe, J.A.
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Volume:
139
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.01.020
Date:
August, 2013
File:
PDF, 845 KB
english, 2013
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