Tsakiris, Argyris <br/><br/>
Red wine making by immobilized cells and influence on volatile composition.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Mar 2004 
 - 1357-63 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf035141+  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bioreactors<br/>Ethanol--analysis<br/>Fermentation<br/>Food Handling--methods<br/>Fruit<br/>Gas Chromatography-Mass Spectrometry<br/>Humans<br/>Hydrogen-Ion Concentration<br/>Odorants--analysis<br/>Saccharomyces cerevisiae--metabolism<br/>Taste<br/>Temperature<br/>Vitis<br/>Volatilization<br/>Wine--analysis