The effect of multiple yeasts co-inoculations on Sauvignon...

Food Chemistry 2010 Vol. 122; Iss. 3

The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference

Ellena S. King, Robyn L. Kievit, Chris Curtin, Jan H. Swiegers, Isak S. Pretorius, Susan E.P. Bastian, I. Leigh Francis
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Volume:
122
Year:
2010
Language:
english
Pages:
9
DOI:
10.1016/j.foodchem.2010.03.021
File:
PDF, 398 KB
english, 2010
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