The use of indigenous Saccharomyces cerevisiae and Starmerella bacillaris strains as a tool to create chemical complexity in local wines. [electronic resource]
Producer: 20191015Description: 498-508 p. digitalISSN:- 1873-7145
- 1-Propanol -- analysis
- Acetaldehyde -- analysis
- Acetates -- analysis
- Acetic Acid -- analysis
- Butanols -- analysis
- Ethanol -- analysis
- Fermentation
- Food Handling
- Fructose -- analysis
- Glucose -- analysis
- Malates -- analysis
- Methanol -- analysis
- Pilot Projects
- Saccharomyces cerevisiae -- metabolism
- Saccharomycetales -- metabolism
- Vitis -- chemistry
- Volatile Organic Compounds -- analysis
- Wine -- analysis
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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