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1 Ergebnisse
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Co-existence of Inoculated Yeast and Lactic Acid Bacteria a..:
Pedro Miguel Izquierdo-Cañas
;
María Ríos-Carrasco
;
Esteban García-Romero
...
https://www.mdpi.com/2311-5637/6/1/17. , 2020
Link:
https://doi.org/10.3390/fermentation6010017
RT Journal T1
Co-existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:ae9b90001d2d42948313b0e933ac549e&Exemplar=1&LAN=DE A1 Pedro Miguel Izquierdo-Cañas A1 María Ríos-Carrasco A1 Esteban García-Romero A1 Adela Mena-Morales A1 José María Heras-Manso A1 Gustavo Cordero-Bueso PB MDPI AG YR 2020 K1 simultaneous inoculation K1 alcoholic fermentation K1 malolactic fermentation K1 sacccharomyces cerevisiae K1 oenococcus oeni K1 pn4tm K1 omegatm K1 aroma profile K1 Fermentation industries. Beverages. Alcohol K1 TP500-660 JF https://www.mdpi.com/2311-5637/6/1/17 LK http://dx.doi.org/https://doi.org/10.3390/fermentation6010017 DO https://doi.org/10.3390/fermentation6010017 SF ELIB - SuUB Bremen
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