Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine-Reference-Cited by-同舟云学术

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Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine

Published:2000-04 Issue:1 Volume:6 Page:21-30
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Aust J Grape Wine Res

Author:

SODEN A.,FRANCIS I.L.,OAKEY H.,HENSCHKE P.A.

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1755-0238.2000.tb00158.x/fullpdf

Reference44 articles.

1. Table Wines

2. I. Benda, and G. Reed (1982 ) ‘Wine and brandy. Industrial Microbiology ’ , 4th ed. (AVI Publishing Westport CT) pp.293 -402 .

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