Controlled simultaneous deacidification and alcohol fermentation of a high-acid grape must using two immobilized yeasts, Schizosaccaromyces pombe and Saccharomyces cerevisiae

Controlled simultaneous deacidification and alcohol fermentation of a high-acid grape must using two immobilized yeasts, Schizosaccaromyces pombe and Saccharomyces cerevisiae

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	Yokotsuka, Koki
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 44, no. 4 (1993), p. 371-377
Materias:	Enología Vinos Fermentación Mosto de uva Levadura Saccharomyces Saccharomyces cerevisiae Vinificación Fermentación alcohólica Schizosaccharomyces pombe
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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