Clycosidase activities of three enological yeast strains during winemaking effect on the tepenol content of Muscat wine

Clycosidase activities of three enological yeast strains during winemaking effect on the tepenol content of Muscat wine

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	DELCROIX, Agnès
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 45, no. 3 (1994), p. 291-296
Materias:	Enología Vinos Vinificación Fermentación Jugo de frutas Vid Glicosidasas Levadura Compuestos fenólicos Monoterpenos
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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