Using Saccharomyces bayanus to modify the chemical and sensory profile of wine
Guardado en:
Publicado en: | Australian Grapegrower & Winemaker |
---|---|
Autor principal: | Eglinton, Jeffrey |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Australian Grapegrower & Winemaker no. 438a (2000), p. 28-32 |
Materias: | |
Publicación relacionada: | Contenido en:
Australian Grapegrower & Winemaker |
Ejemplares similares
-
The effect of Saccharomyces bayanus-mediated fermentation on the chemical composition and aroma profile of Chardonnay wine
por: Eglinton, Jeffrey M. - The effect of Saccharomyces cerevisiae and Saccharomyces bayanus yeast on clour properties and pigment profiles of aCabernet Sauvignon red wine
-
Lower fructose uptake capacity of genetically characterized strains of saccharomyces bayanus compared to strains of saccharomyces cerevisiae a likely cause of reduced alcoholic fermentation activity
por: Schütz, Martin -
Délimitation génétique des espèces Saccharomyces cerevisiae et Saccharomyces bayanus par l'analyse PCR/RFLP du gène MET2
por: Masneuf, I. -
Impact of glucose - fructose - ratio on stuck fermentations practical experiences to restart stuck fermentations
por: Gafner, Jürg