The effect of Saccharomyces bayanus-mediated fermentation on the chemical composition and aroma profile of Chardonnay wine

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Detalles Bibliográficos
Publicado en:	Australian Journal of grape and wine research
Autor principal:	Eglinton, Jeffrey M.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Australian Journal of grape and wine research v. 6, no. 3 (2000), p. 190-196
Materias:	Enología Vinos Aroma Composición química Saccharomyces Fermentación Chardonnay Saccharomyces bayanus Análisis descriptivo
Publicación relacionada:	Contenido en: Australian Journal of grape and wine research

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