Re-appearance of residual viable yeasts during wine microoxigenationapplied after malolactic fermentation: effect on the sensory profile of aMerlot wine

• M.P. Sáenz-Navajas ^[1] ; C. Henschen ^[2] ; A. Cantu ^[2] ; A.A. Watrelot ^[2] ; A.L. Waterhouse ^[2]
  1. [1] Universidad de Zaragoza

     Universidad de Zaragoza

     Zaragoza, España

     
  2. [2] University of California System

     University of California System

     Estados Unidos

     
• Localización: Abstracts Book: International Congress on Grapevine and Wine Sciences, 2018, pág. 53
• Idioma: inglés
• Enlaces
  • Texto Completo Libro (pdf)