Selection of indigenous Saccharomyces cerevisiae strains according to their oenological characteristics and vinification results-Reference-Cited by-同舟云学术

Selection of indigenous Saccharomyces cerevisiae strains according to their oenological characteristics and vinification results

Published:2006-04 Issue:2 Volume:23 Page:205-211
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Nikolaou Efstratios,Soufleros Evangelos H.,Bouloumpasi Elizabeth,Tzanetakis Nikolaos

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference27 articles.

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4. Enzymes in winemaking;Canal-Llaubères,1993

5. The influence of redistillation in the distribution of volatile components of marc spirit (Aguardiente) and its repercussion on the aromatic quality;Cortés;Sci. Aliment.,2002

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