Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations
10 pages, 2 figures, 3 tables.-- Printed version published June 2010.-- The original publication is available at www.springerlink.com
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Springer
2010-04-11
|
| Subjects: | Saccharomyces, Candida, Hanseniaspora, Wine fermentation, Volatile compounds, Amino acids, |
| Online Access: | http://hdl.handle.net/10261/24351 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|