Characterization of differences in the formation of volatiles during fermentation within synthetic and grape musts by wild Saccharomyces strains

LWT

Volumn 33, Issue 6, 2000, Pages 408-414

  Ubeda, Juan ^a   Briones, Ana ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Alcoholic fermentation; Saccharomyces; Volatiles; Wine making

Indexed keywords

EID: 0012492476     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2000.0680     Document Type: Article

References (14)

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