Títol | Fermentation with Saccharomyces bayanus and Candida stellata yeast can increase the aroma diversity of wine |
Autor | HENSCHKE,P. |
Revista | OIV Australia congress proceedings 26th world congress & 81st general assembly of the Office International de la vigne et du vin |
Numero | Oral presentations: quality assurance and product stability |
Mes | October |
Any | 2001 |
Pàgina | 84-94 |
Lloc | Adelaide |
Descriptors | Fermentacio Saccharomyces bayanus Candida stellata Aroma Vi |
Localització | 634.8:663.2 CON |