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The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content

2015

All 2 versions

Contreras, A. | Hidalgo, C. | Schmidt, S. | Henschke, P. | Curtin, C. | Varela, C.

AGROVOC Keywords
oxygen
Bibliographic information
Publisher
Elsevier
Other Subjects
Low alcohol; Yeast; Non-saccharomyces; Wine
Language
English
License
© 2015 Elsevier B.V. All rights reserved.
ISSN
0168-1605, 1879-3460, 0000-0003, 1411-4263, 0000-0002, 4494-5810
Type
Journal Article; Journal Part
Source
https://doi.org/10.1016/j.ijfoodmicro.2015.03.027
2024-10-18
2026-02-03
Dublin Core
Data Provider

This bibliographic record has been provided by University of Adelaide

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Links
DOI http://hdl.handle.net/2440/103200
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