Aromatic and sensorial profiles of young Cabernet Sauvignon wines fermented by different Chinese autochthonous Saccharomyces cerevisiae strains

✍ Scribed by Liang, Heng-Yu; Chen, Jing-Yu; Reeves, Malcolm; Han, Bei-Zhong

• Book ID: 122753668
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 606 KB
• Volume: 51
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2013.01.056