Use of oligo-strain yeast cultures to increase complexity of wine aroma

Use of oligo-strain yeast cultures to increase complexity of wine aroma

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Detalles Bibliográficos
Publicado en:	Wein-Wissenschaft
Autor principal:	GROSSMANN, M.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Wein-Wissenschaft v. 51, no. 3-4 (1996), p. 175-179
Materias:	Enología Vinos Aroma Levadura Fermentación Análisis organoléptico Evaluación sensorial
Publicación relacionada:	Contenido en: Wein-Wissenschaft

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