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14181.
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14182.
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14183.
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Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines. [electronic resource] by
- Chen, Kai
- Escott, Carlos
- Loira, Iris
- Del Fresno, Juan Manuel
- Morata, Antonio
- Tesfaye, Wendu
- Calderon, Fernando
- Suárez-Lepe, Jose Antonio
- Han, Shunyu
- Benito, Santiago
Producer: 20171110
In:
Food microbiology vol. 69
Availability: No items available.
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