Re-appearance of residual viable yeasts during wine microoxigenationapplied after malolactic fermentationeffect on the sensory profile of aMerlot wine
- M.P. Sáenz-Navajas 1
- C. Henschen 2
- A. Cantu 2
- A.A. Watrelot 2
- A.L. Waterhouse 2
- 1 Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón
- 2 Department of Viticulture and Enology, University of California, Davis, CA, United States
Argitaletxea: Instituto de las Ciencias de la Vid y del Vino
Argitalpen urtea: 2018
Orrialdeak: 53
Biltzarra: International Congress on Grapevine and Wine Sciences (1. 2018. Logroño)
Mota: Biltzar ekarpena