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...
Wedi'i Gadw mewn:
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Fformat: | Pennod Llyfr |
Cyhoeddwyd: |
Basel, Switzerland
MDPI - Multidisciplinary Digital Publishing Institute
2021
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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 |