AGRIS - International System for Agricultural Science and Technology

role of yeasts in grape flavor development during fermentation: the example of Sauvignon blanc

2006

Dubourdieu, D. | Tominaga, T. | Masneuf, I. | Peyrot des Gachons, C. | Murat, M.L.


Bibliographic information
American journal of enology and viticulture
Volume 57 Issue 1 ISSN 0002-9254
Pagination
p. 81-88.
Other Subjects
Flavor compounds; Volatile organic compounds; Odor compounds; Flor yeasts
Language
English
Note
Includes references

2013-06-15
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