The contribution of indigenous non-Saccharomyces wine yeast to improved aromatic quality of Cabernet Sauvignon wines by spontaneous fermentation - Concepedia

Concepedia

Publication | Closed Access

The contribution of indigenous non-Saccharomyces wine yeast to improved aromatic quality of Cabernet Sauvignon wines by spontaneous fermentation

163

Citations

42

References

2016

Year

P. Liu, Lu Lin, Chang‐Qing Duan, Guoliang Yan

Food FermentationWine TastingYeastSpontaneous FermentationAromatic QualityCabernet Sauvignon WinesHealth Sciences

References

	Year	Citations

Page 1