Autochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must.
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| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | Artigo de periódico biblioteca |
| Language: | pt_BR por |
| Published: |
2016-01-05
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| Subjects: | Piceid, Non-Saccharomyces selection, ?-Glucosidase, Wine yeast., Hanseniaspora uvarum., |
| Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1033007 |
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