Effect of yeast strain and supplementation with inactive yeast during alcoholic fermentation on wine polysaccharides

Effect of yeast strain and supplementation with inactive yeast during alcoholic fermentation on wine polysaccharides

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Bibliographic Details
Published in:American journal of enology and viticulture
Other Authors: González-Royo, Elena, Urtasun, Andoni, Gil, Mariona, Kontoudakis, Nikolaos, Esteruelas, Mireia, Fort, Francesca, Canals, Joan Miquel, Zamora, Fernando
Format: Sin ejemplares
Language:Inglés
Series:American journal of enology and viticulture
v. 64, no. 2 (2013), p. 268-273
Subjects:
Enología
Vinos
Polisacáridos
Fermentación
Fermentación alcohólica
Levadura
Related Items:Contained in: American journal of enology and viticulture
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