Yeast strain-derived sensory differences retained in sauvignon blanc wines after extended bottle storage

American Journal of Enology and Viticulture

Volumn 62, Issue 3, 2011, Pages 366-370

  King, Ellena S ^a,b   Francis, Leigh ^b   Swiegers, Jan H ^b,c   Curtin, Chris ^b  

^a UNIVERSITY OF ADELAIDE   (Australia)

^b AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^c CHR HANSEN A S   (Denmark)

Author keywords

Aging; Cellaring; Longevity; Saccharomyces; Sensory; Volatile thiol; White wine; Yeast

Indexed keywords

SACCHAROMYCES;

EID: 80052422380     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: 10.5344/ajev.2011.10079     Document Type: Note

References (15)

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