Yeast viability during fermentation and sur lie ageing of a defined medium and subsequent growth of Oenococcus oeni-Reference-Cited by-同舟云学术

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Yeast viability during fermentation and sur lie ageing of a defined medium and subsequent growth of Oenococcus oeni

Published:2002-04 Issue:1 Volume:8 Page:62-69
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Aust J Grape Wine Res

Author:

PATYNOWSKI ROBERT J.,JIRANEK VLADIMIR,MARKIDES ANDREW J.

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1755-0238.2002.tb00212.x/fullpdf

Reference44 articles.

1. Influence of Variety and Aging on Foaming Properties of Sparkling Wine (Cava). 1

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