Enhanced volatile phenols in wine fermented with Saccharomyces cerevisiae and spoiled with Pichia guilliermondii and Dekkera bruxellensis

✍ Scribed by J.S. Sáez; C.A. Lopes; V.C. Kirs; M.P. Sangorrín

• Book ID: 111192612
• Publisher: John Wiley and Sons
• Year: 2010
• Tongue: English
• Weight: 165 KB
• Volume: 51
• Category: Article
• ISSN: 0266-8254
• DOI: 10.1111/j.1472-765x.2010.02878.x