Wine Fermentation

Currently wineries are facing new challenges due to actual market demands for creation of products exhibiting more individual flavors [...]

Bibliographic Details
Main Author:	Harald Claus
Format:	Article
Language:	English
Published:	MDPI AG 2019-02-01
Series:	Fermentation
Subjects:	extraction methods color intensity phenolic content <i>Saccharomyces</i> <i>Lachancea</i> yeast hybrids metabolomics sulfur compounds oenological enzymes process control
Online Access:	https://www.mdpi.com/2311-5637/5/1/19

Internet

https://www.mdpi.com/2311-5637/5/1/19