Effect of inoculation strategy of non‐Saccharomycesyeasts on fermentation characteristics and volatile higher alcohols and esters in Campbell Early wines-Reference-Cited by-同舟云学术

Effect of inoculation strategy of non‐Saccharomycesyeasts on fermentation characteristics and volatile higher alcohols and esters in Campbell Early wines

Published:2019-08-07 Issue:4 Volume:25 Page:384-395
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Australian Journal of Grape and Wine Research

Author:

Lee S.‐B.¹,Banda C.¹,Park H.‐D.¹²^ORCID

Affiliation:

1. School of Food Science and BiotechnologyKyungpook National University Daegu 41566 South Korea

2. Institute of Fermentation BiotechnologyKyungpook National University Daegu 41566 South Korea

Funder

National Research Foundation of Korea

Publisher

Wiley

Subject

Horticulture

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ajgw.12405

Reference61 articles.

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2. The general relationship between potassium, sodium and pH in grape juice and wine;Boulton R.B.;American Journal of Enology and Viticulture,1980

3. Influence of Interannual Meteorological Variability on Yeast Content and Composition in Sangiovese Grapes

4. Winemaking problems solved

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