Registres trobats: 1
| Títol | Fermentation with Saccharomyces bayanus and Candida stellata yeast can increase the aroma diversity of wine |
| Autor | HENSCHKE,P. |
| Dades Font | OIV Australia congress proceedings 26th world congress & 81st general assembly of the Office International de la vigne et du vin - October 2001 - V: Section oenology: the evolution of oenological traditions to meet consumer needs and expectations- N: Oral presentations: quality assurance and product stability, Pg: 84-94 |
| Descriptors | Fermentacio Saccharomyces bayanus Candida stellata Aroma Vi |
| Localització | 634.8:663.2 CON |