Co-fermentation withPichia kluyveriincreases varietal thiol concentrations in Sauvignon Blanc
Author:
Publisher
Wiley
Subject
Horticulture
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1755-0238.2008.00031.x/fullpdf
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4. Identification of a powerful aromatic component of Vitis vinifera L. var. Sauvignon wines: 4-mercapto-4-methylpentan-2-one;Darriet;Flavour & Fragrance Journal,1995
5. Definitive evidence for the actual contribution of yeast in the transformation of neutral precursors of grape aromas;Delfini;Journal of Agricultural Food Chemistry,2001
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