Exploitation of Indigenous Wine Yeasts from Spontaneously Fermenting Grape must and Vineyard Soil in Beijing, China
The investigation of indigenous wine yeast can facilitate the production of distinctive Beijing wine by providing wineries with more choices in distinctive wine yeasts. Wine yeasts that were isolated from grape must during spontaneous fermentation and from vineyard soil were preliminarily classified...
| Asıl Yazarlar: | , , , , |
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| Materyal Türü: | Makale |
| Dil: | English |
| Baskı/Yayın Bilgisi: |
Wiley
2020-08-01
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| Seri Bilgileri: | eFood |
| Konular: | |
| Online Erişim: | https://www.atlantis-press.com/article/125943139/view |