Effect of fermaid addition to white grape juice on the behavior of several commercial yeast strains

Effect of fermaid addition to white grape juice on the behavior of several commercial yeast strains

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Detalles Bibliográficos
Publicado en:	Wein-Wissenschaft
Autor principal:	TRIOLI, Gianni
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Wein-Wissenschaft v. 51, no. 3-4 (1996), p. 204-209
Materias:	Enología Zumo de uva Levadura Comportamiento Fermentación Glicerol Acido pirúvico Espumación Análisis organoléptico Evaluación sensorial
Publicación relacionada:	Contenido en: Wein-Wissenschaft

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