Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum - Concepedia

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Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum

155

Citations

35

References

2016

Year

Cristián Varela, F. Sengler, Mark Solomon, Chris Curtin

Food FermentationFlavoromicsReduced Alcohol WinesWine TastingYeastAlcohol DehydrogenasesHealth Sciences

References

	Year	Citations

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