- The impact of the fermentation conditions on the ester producing capa…
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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

  1. YONCHEVA, Tatyana - SPASOV, Hristo - KOSTOV, Georgi. The impact of the fermentation conditions on the ester producing capacity of different Saccharomyces cerevisiae strains and the organoleptic profile of Cabernet Sauvignon wines. In Journal of Microbiology, Biotechnology and Food Sciences Online. ISSN 1338-5178, 2019, vol. 9, no. 3, s. 562-566, online. Available on Internet:<https://dx.doi.org/10.15414/jmbfs.2019/20.9.3.562-566>
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