Effect of Saccharomyces strains on the quality of red wines aged on lees - Concepedia

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Effect of Saccharomyces strains on the quality of red wines aged on lees

79

Citations

27

References

2013

Year

Iris Loira, Ricardo Vejarano, António Morata, Jorge M. Ricardo‐da‐Silva, Olga Laureano, Carmen González, José Antonio Suárez-Lepe

Red WinesFood FermentationWine TastingSaccharomyces StrainsMicrobiologyFood QualityFood SafetyHealth Sciences

References

	Year	Citations

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