Enological Repercussions of Non-Saccharomyces Species
From the beginning of this century, non-Saccharomyces yeasts have taken increased relevance in wine processing. Several biotechnological companies now produce non-Saccharomyces yeasts at an industrial level to improve aroma or flavor, stabilize wine, produce biological acidification, or conversely m...
Wedi'i Gadw mewn:
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| Fformat: | Pennod Llyfr |
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MDPI - Multidisciplinary Digital Publishing Institute
2019
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| Pynciau: | |
| Mynediad Ar-lein: | Get Fullteks DOAB: description of the publication |
| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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Rhyngrwyd
Get FullteksDOAB: description of the publication
3rd Floor Main Library
| Rhif Galw: |
A1234.567 |
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| Copi 1 | Ar gael |