Changes in the Concentration of Yeast-Derived Volatile Compounds of Red Wine during Malolactic Fermentation with Four Commercial Starter Cultures of Oenococcus oeni

✍ Scribed by Ugliano, Maurizio; Moio, Luigi

• Book ID: 121247755
• Publisher: American Chemical Society
• Year: 2005
• Tongue: English
• Weight: 86 KB
• Volume: 53
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf0514672