Use of a flor velum yeast for modulating colour, ethanol and major aroma compound contents in red wine

Published 2016 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Use of a flor velum yeast for modulating colour, ethanol and major aroma compound contents in red wine
Authors
Keywords
Flor yeast, Saccharomyces cerevisiae, Red wine, Colour, Ethanol, Aroma compounds
Journal
FOOD CHEMISTRY
Volume 213, Issue -, Pages 90-97
Publisher
Elsevier BV
Online
2016-06-27
DOI
10.1016/j.foodchem.2016.06.062

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.