Effect of Torulaspora delbrueckii yeast on the anthocyanin and flavanol concentrations of Cabernet franc and Pinotage wines

South African Journal of Enology and Viticulture

Volumn 36, Issue 1, 2015, Pages 50-58

  Minnaar, P P ^a   Ntushelo, N ^b   Ngqumba, Z ^a   van Breda, V ^a   Jolly, N P ^a  

^a ARC INFRUITEC NIETVOORBIJ   (South Africa)

^b AGRICULTURAL RESEARCH COUNCIL   (South Africa)

Author keywords

Principal component analysis; S. cerevisiae; Sensory attributes

Indexed keywords

EID: 85017143733     PISSN: 0253939X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (25)

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