Characterization of volatile fraction of typical Irpinian wines fermented with a new starter yeast.
about
Dynamic changes in microbiota and mycobiota during spontaneous 'Vino Santo Trentino' fermentation.Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile.Use of Indigenous and Co-fermentation With to Improve the Aroma Diversity of Vidal Blanc Icewine
P2860
Characterization of volatile fraction of typical Irpinian wines fermented with a new starter yeast.
description
2011 nî lūn-bûn
@nan
2011年の論文
@ja
2011年学术文章
@wuu
2011年学术文章
@zh
2011年学术文章
@zh-cn
2011年学术文章
@zh-hans
2011年学术文章
@zh-my
2011年学术文章
@zh-sg
2011年學術文章
@yue
2011年學術文章
@zh-hant
name
Characterization of volatile f ...... nted with a new starter yeast.
@en
Characterization of volatile f ...... nted with a new starter yeast.
@nl
type
label
Characterization of volatile f ...... nted with a new starter yeast.
@en
Characterization of volatile f ...... nted with a new starter yeast.
@nl
prefLabel
Characterization of volatile f ...... nted with a new starter yeast.
@en
Characterization of volatile f ...... nted with a new starter yeast.
@nl
P2093
P2860
P1476
Characterization of volatile f ...... nted with a new starter yeast.
@en
P2093
A Calabretti
A Sorrentino
F Santomauro
L Gabrielli
M Di Stasio
P2860
P2888
P304
P356
10.1007/S11274-011-0943-8
P577
2011-11-19T00:00:00Z