Wine yeast inhibition by sulfur dioxide a comparison of culture-dependent and independent methods
Guardado en:
Publicado en: | American journal of Enology and Viticulture |
---|---|
Autor principal: | Cocolin, Luca |
Otros Autores: | Mills, David A. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | American journal of Enology and Viticulture v. 54, no. 2 (2003), p. 125-130 |
Materias: | |
Publicación relacionada: | Contenido en:
American journal of Enology and Viticulture |
Ejemplares similares
-
A comparison el three methods for determining total sulfur dioxide in white wine
por: WILLIAMS, D.J. -
Adding sulfur dioxide. When to, when not to, how much to...
por: Cottrell, Tom - Sulfur dioxide treatment alters wine microbial diversity and fermentation progression in a dose-dependent fashion
-
Use of Random amplified polymorphic DNA (RAPD-PCR) in the characterization of wine yeasts
por: Quesada, M.P. -
The effect of nitrogen deficiency and sulfur-containing amino acids on the reduction of sulfate to hydrogen sulfide by wine yeasts
por: GIUDICI, P.