Aromatic and sensorial profiles of young Cabernet Sauvignon wines fermented by different Chinese autochthonous Saccharomyces cerevisiae strains
Liang, Heng-Yu, Chen, Jing-Yu, Reeves, Malcolm, Han, Bei-ZhongVolume:
51
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2013.01.056
Date:
May, 2013
File:
PDF, 606 KB
english, 2013