Evaluation of yeast strains during fermentation of Riesling and Chenin blanc musts

American Journal of Enology and Viticulture

Volumn 52, Issue 4, 2001, Pages 336-344

  Reynolds, A G ^a   Edwards, C G ^a   Cliff, M A ^a   Thorngate III, J H ^a   Marr, J C ^a  

^a BROCK UNIVERSITY   (Canada)

Author keywords

Acetic acid; Ethanol; Fructose; Glucose; Glycerol; Malic acid; Sensory evaluation

Indexed keywords

ACETIC ACID; ALCOHOL; CARBOXYLIC ACID; CITRIC ACID; FRUCTOSE; GLUCOSE; GLYCEROL; LACTIC ACID; MALIC ACID; SUCCINIC ACID; TARTARIC ACID;

CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); CULTIVAR; FERMENTATION; FUNGAL STRAIN; GRAPE; GRAPE MUST; SENSORY ANALYSIS; WINE; YEAST;

SACCHAROMYCES CEREVISIAE;

EID: 0035727493     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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