Characteristics of yeast causing clouding of dry white wines-Reference-Cited by-同舟云学术

Characteristics of yeast causing clouding of dry white wines

Published:1951-03 Issue:2-3 Volume:5 Page:236-249
ISSN:0301-486X
Container-title:Mycopathologia et Mycologia Applicata
language:en
Short-container-title:Mycopathologia et Mycologia Applicata

Author:

Scheffer W. R.,Mark E. M.

Publisher

Springer Science and Business Media LLC

Subject

Veterinary (miscalleneous),Agronomy and Crop Science,Applied Microbiology and Biotechnology,Microbiology

Link

http://link.springer.com/content/pdf/10.1007/BF02142296.pdf

Reference33 articles.

1. Amerine, M. A., andJoslyn M. A. 1940. Commercial production of table wines. Calif. Agr. Expt. Sta. Bul. 651.

2. Association of Official Agricultural Chemists. 1945. Official and Tentative Methods of Analysis. 6th. ed. Association of Official Agricultural Chemists, Washington D. C.

3. Baker, E. E., Jr. 1936. Bottle pasteurization of Sauterne. The Wine Review4 (7): 18, 20.

4. Baker, E. E., Jr., andCruess, W. V. 1937. Spoilage of bottled Sauterne. Wines and Vines18 (3): 12–13, 24.

5. Castelli, T. 1939. I lieviti della fermentazione vinaria nel Chianti classico e zone limitrofe. Nuovi Annali dell' Agricoltura XVII: 3–40.

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