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The Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of Chardonnay Wines
Publikováno v:
Food Technology and Biotechnology, Vol 41, Iss 1, Pp 77-81 (2003)
Changes in some aroma compounds and sensory properties caused by different commercial S. cerevisiae strains and by epiphyte microorganisms in Chardonnay wines were investigated. Wines fermented with the Lalvin-71 B strain contained significantly lowe
Externí odkaz:
https://doaj.org/article/3ca21d2a3d584a2483240604d700f65b
