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Approaches to limit S-off-flavors during white wine ferment..:
Wegmann-Herr P
;
Ullrich S
;
Durner D
https://www.bio-conferences.org/articles/bioconf/full_html/2019/04/bioconf-oiv2019_02029/bioconf-oiv2019_02029.html. , 2019
Link:
https://doi.org/10.1051/bioconf/20191502029
RT Journal T1 <Title>Approaches to limit S-off-flavors during white wine fermentation with specific emphasis on yeast nitrogen nutrition</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:b1fe4972d01045f8ab1034da51729e4a&Exemplar=1&LAN=DE A1 Wegmann-Herr P A1 Ullrich S A1 Durner D PB EDP Sciences YR 2019 K1 Microbiology K1 QR1-502 K1 Physiology K1 QP1-981 K1 Zoology K1 QL1-991 JF https://www.bio-conferences.org/articles/bioconf/full_html/2019/04/bioconf-oiv2019_02029/bioconf-oiv2019_02029.html LK http://dx.doi.org/https://doi.org/10.1051/bioconf/20191502029 DO https://doi.org/10.1051/bioconf/20191502029 SF ELIB - SuUB Bremen
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