Coinoculated Fermentations Using...

Journal of Agricultural and Food Chemistry 2008 / 11 Vol. 56; Iss. 22

Coinoculated Fermentations Using Saccharomyces Yeasts Affect the Volatile Composition and Sensory Properties of Vitis vinifera L. cv. Sauvignon Blanc Wines

King, Ellena S., Swiegers, Jan H., Travis, Brooke, Francis, I. Leigh, Bastian, Susan E. P., Pretorius, Isak S.
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Volume:
56
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf801695h
Date:
November, 2008
File:
PDF, 231 KB
english, 2008
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