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...
Tallennettuna:
| Päätekijä: | |
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| Aineistotyyppi: | Kirjan osa |
| Julkaistu: |
MDPI - Multidisciplinary Digital Publishing Institute
2019
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| Linkit: | Get Fullteks DOAB: description of the publication |
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Internet
Get FullteksDOAB: description of the publication
3rd Floor Main Library
| Hyllypaikka: |
A1234.567 |
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| Nide 1 | Saatavissa |