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Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignonrosé wines
Drtilová, Tereza, ÄurÄanská, KatarÃna, MachyÅáková, Andrea, Å pánik, Ivan, Klempová, Tatiana, FurdÃková, KatarÃnaVolume:
38
Journal:
Czech Journal of Food Sciences
DOI:
10.17221/338/2018-cjfs
Date:
April, 2020
File:
PDF, 545 KB
2020