Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts
about
Microbial Resources and Enological Significance: Opportunities and BenefitsThe impact of non-Saccharomyces yeasts in the production of alcoholic beverages.Yeasts found in vineyards and wineries.Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile.Use of Indigenous and Co-fermentation With to Improve the Aroma Diversity of Vidal Blanc Icewine
P2860
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts
description
2016 nî lūn-bûn
@nan
2016 թուականին հրատարակուած գիտական յօդուած
@hyw
2016 թվականին հրատարակված գիտական հոդված
@hy
2016年の論文
@ja
2016年論文
@yue
2016年論文
@zh-hant
2016年論文
@zh-hk
2016年論文
@zh-mo
2016年論文
@zh-tw
2016年论文
@wuu
name
Aroma Profile of Montepulciano ...... s and Non-saccharomyces Yeasts
@ast
Aroma Profile of Montepulciano ...... s and Non-saccharomyces Yeasts
@en
type
label
Aroma Profile of Montepulciano ...... s and Non-saccharomyces Yeasts
@ast
Aroma Profile of Montepulciano ...... s and Non-saccharomyces Yeasts
@en
prefLabel
Aroma Profile of Montepulciano ...... s and Non-saccharomyces Yeasts
@ast
Aroma Profile of Montepulciano ...... s and Non-saccharomyces Yeasts
@en
P2093
P2860
P50
P3181
P356
P1476
Aroma Profile of Montepulciano ...... s and Non-saccharomyces Yeasts
@en
P2093
Daniel Pizzoni
Giorgia Perpetuini
Giovanna Suzzi
Giuseppe Arfelli
Paola Di Gianvito
Rosalba Lanciotti
P2860
P3181
P356
10.3389/FMICB.2016.00610
P407
P577
2016-04-28T00:00:00Z