Study of the influence of yeast strain on fermentation aroma by sensory and chemical analyses

Study of the influence of yeast strain on fermentation aroma by sensory and chemical analyses

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Detalles Bibliográficos
Publicado en:	Wein-Wissenschaft
Autor principal:	Vila, Isabelle
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Wein-Wissenschaft v. 53, no. 3 (1998), p. 124-130
Materias:	Enología Vinos Aroma Fermentación Levadura Análisis organoléptico Técnicas analíticas Compuesto volátil Evaluación sensorial Análisis químico
Publicación relacionada:	Contenido en: Wein-Wissenschaft

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