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...
Сохранить в:
| Главный автор: | |
|---|---|
| Формат: | Глава книги |
| Опубликовано: |
MDPI - Multidisciplinary Digital Publishing Institute
2019
|
| Предметы: | |
| Online-ссылка: | Get Fullteks DOAB: description of the publication |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|
Internet
Get FullteksDOAB: description of the publication
3rd Floor Main Library
| Шифр: |
A1234.567 |
|---|---|
| Копировать 1 | Доступно |