Discovering a chemical basis for differentiating wines made by fermentation with "wild" indigenous and inoculated yeasts: role of yeast volatile compounds

• Autores: C. Varela, Tim Siebert, Daniel Cozzolino, Louisa Rose, Hylton McLean, Paul A. Henschke
• Localización: Australian journal of grape and wine research, ISSN 1322-7130, Vol. 15, Nº 3, 2009, págs. 238-248
• Idioma: inglés
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