The influence of some commercial saccharomyces cerevisiae strains on the quality of chardonnay wines

Se investigaron los cambios en los compuestos de aroma y propiedades sensoriales causadas por distintas cepas comerciales de S. cerevisiae y por microorganismos epf̕itos en vinos Chardonnay. Los vinos fermentados con la cepa Lalvin-71 B contena̕n concentraciones significativamente bajas de alcohol,...

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Detaylı Bibliyografya

Diğer Yazarlar:	Herjavec Stanka, Podgorski Vesna, Red<U+009E>epovi&#263; Sulejman, Miro<U+009A>evi&#263; Nikola, Faculty of Food Technology and Biotechnology, University of Zagreb
Materyal Türü:	Kitap
Dil:	İngilizce
Konular:	Vinicultura Industria licorera Fermentacin̤ Bebidas alcohl̤icas - Anl̀isis Control de procesos industriales Vino Wine making Liquor traffic Fermentation Alcoholic beverages - Analysis Industrial process control Wine Compuestos volt̀iles Propiedades sensoriales Volatile compounds Sensory properties
Online Erişim:	The influence of some commercial saccharomyces cerevisiae strains on the quality of chardonnay wines
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