Fermentation kinetics and chemical characterisation ofvino tostado, a traditional sweet wine from Galicia (NW Spain)
Author:
Funder
Spanish Government
FEDER
European Union
‘Isidro Parga Pondal’
Xunta de Galicia
‘INIA-CCAA’
European Social Fund
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference68 articles.
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2. Study of some Saccharomyces cerevisiae strains for winemaking after preadaptation at low temperatures;Llauradó;J Agric Food Chem,2005
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