The influence of yeast type and storage temperature on content of phenolic compounds, antioxidant activity, colour and sensory attributes of chokeberry wine

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The influence of yeast type and storage temperature on content of phenolic compounds, antioxidant activity, colour and sensory attributes of chokeberry wine

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im Mai 2017 veröffentlichter wissenschaftlicher Artikel

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wetenschappelijk artikel

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наукова стаття, опублікована в травні 2017

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The influence of yeast type an ...... attributes of chokeberry wine

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The influence of yeast type an ...... attributes of chokeberry wine

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type

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The influence of yeast type an ...... attributes of chokeberry wine

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The influence of yeast type an ...... attributes of chokeberry wine

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The influence of yeast type an ...... attributes of chokeberry wine

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The influence of yeast type an ...... attributes of chokeberry wine

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P1476

The influence of yeast type an ...... attributes of chokeberry wine

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P2093

Aneta Wojdyło

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Jan Oszmiański

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Joanna Chmielewska

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Sabina Lachowicz

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Adaptability of some French red grape varieties cultivated at two different Portuguese terroirs: Comparative analysis with two Portuguese red grape varieties using physicochemical and phenolic parameters.

P2888

s00217-017-2922-2

P304

2199-2209

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scholarly article

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10.1007/S00217-017-2922-2

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P433

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P478

243

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P577

2017-05-30T00:00:00Z

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