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Non- Saccharomyces and Saccharomyces strains co-fermentation increases acetaldehyde accumulation: effect on anthocyanin-derived pigments in Tannat red wines
Medina, Karina, Boido, Eduardo, Fariña, Laura, Dellacassa, Eduardo, Carrau, FranciscoVolume:
33
Language:
english
Journal:
Yeast
DOI:
10.1002/yea.3156
Date:
July, 2016
File:
PDF, 694 KB
english, 2016