Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content

Published 2010 View Full Article

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Title
Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 143, Issue 1-2, Pages 81-85
Publisher
Elsevier BV
Online
2010-07-24
DOI
10.1016/j.ijfoodmicro.2010.07.024

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