Chen, Kai <br/><br/>
Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines.  [electronic resource] 

 -  Food microbiology  Feb 2018 
 - 51-63 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1095-9998 
<br/><br/><label>Standard No.: </label>10.1016/j.fm.2017.07.018  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bioreactors<br/>Color<br/>Female<br/>Humans<br/>Kinetics<br/>Male<br/>Tannins--chemistry<br/>Taste<br/>Volatile Organic Compounds--chemistry<br/>Wine--analysis<br/>Yeasts--classification