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The impact of the fermentation conditions on the ester producing capacity of different Saccharomyces cerevisiae strains and the organoleptic profile of Cabernet Sauvignon wines
Title The impact of the fermentation conditions on the ester producing capacity of different Saccharomyces cerevisiae strains and the organoleptic profile of Cabernet Sauvignon wines [elektronický zdroj] / Tatyana Yoncheva, Hristo Spasov, Georgi Kostov Author-s Yoncheva, Tatyana (Author)
Spasov, Hristo (Author)Kostov, Georgi (Author) Description ilustr., tab. Notes Popis urobený 11.3.2020 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Journal of Microbiology, Biotechnology and Food Sciences [Online]. -- ISSN 1338-5178. -- Vol. 9, no. 3 (2019), s. 562-566, online Subject-s vína Cabernet Sauvignon kvasinky pivné kvasinky fermentácia senzorické analýzy Country Slovakia Language English URL https://dx.doi.org/10.15414/jmbfs.2019/20.9.3.562-566 Database Agro-bibliography
Number of the records: 1