The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference

Published 2010 View Full Article

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Title
The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 122, Issue 3, Pages 618-626
Publisher
Elsevier BV
Online
2010-03-09
DOI
10.1016/j.foodchem.2010.03.021

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