Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality

Gespeichert in:

Autor*in:	Loira, Iris [verfasserIn] Morata, Antonio Comuzzo, Piergiorgio Callejo, María Jesús González, Carmen Calderón, Fernando Suárez-Lepe, José Antonio

Format:	Artikel
Sprache:	Englisch

Erschienen:	2015

Übergeordnetes Werk:	Enthalten in: Food research international - Barking : Elsevier Science Publ., 1992, (2015)
Übergeordnetes Werk:	year:2015

Links:	Volltext

DOI / URN:	10.1016/j.foodres.2015.06.030

Katalog-ID:	OLC1967524610

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title	Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality
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title_sort	use of schizosaccharomyces pombe and torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality
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title_short	Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality
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Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality

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