Enological Repercussions of Non-Saccharomyces Species 2.0
The use of non-Saccharomyces yeast species is currently a biotechnology trend in enology for which they are being broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel. They have become a powerful biotool to modulate the influence of global warming on g...
Saved in:
其他作者: | |
---|---|
格式: | 本书章节 |
出版: |
Basel, Switzerland
MDPI - Multidisciplinary Digital Publishing Institute
2021
|
主题: | |
在线阅读: | Get Fullteks DOAB: description of the publication |
标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
因特网
Get FullteksDOAB: description of the publication
3rd Floor Main Library
索引号: |
A1234.567 |
---|---|
复印件 1 | 可用 |