Application of autochthonous yeast saccharomyces cerevisiae xg3 in treixadura wines from d.O. ribeiro (nw spain): Effect on wine aroma

  1. Blanco, P.
  2. Vázquez-Alén, M.
  3. Garde-Cerdán, T.
  4. Vilanova, M.
Zeitschrift:
Fermentation

ISSN: 2311-5637

Datum der Publikation: 2021

Ausgabe: 7

Nummer: 1

Art: Artikel

DOI: 10.3390/FERMENTATION7010031 GOOGLE SCHOLAR lock_openOpen Access editor
Institutionelles Repository: lock_openOpen Access Editor
Datenquelle: Scopus