Volatile composition and aromatic attributes of wine made with Vitisvinifera L.cv Cabernet Sauvignon grapes in the Xinjiang region of China: effect of different commercial yeasts.

Autor: Duan, Wei-Peng1, Zhu, Bao-Qing2, Song, Ru-Ru1, Zhang, Bo1, Lan, Yi-Bin3, Zhu, Xia1, Duan, Chang-Qing3, Han, Shun-Yu1 lzhansy@126.com
Zdroj: International Journal of Food Properties. 2018, Vol. 21 Issue 1, p1423-1441. 19p. 3 Charts, 2 Graphs.
Databáze: Academic Search Ultimate
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