New winemaking practices: The use of inactive dry yeast preparations to improve fermentation and the organoleptic characteristics of wine

Autor:	Andujar-Ortiz, I., M.Victoria Moreno-Arribas, Pozo-Bayón, M. A.
Zdroj:	CIÊNCIAVITAE Scopus-Elsevier
Databáze:	OpenAIRE
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