The Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of Chardonnay Wines
Changes in some aroma compounds and sensory properties caused by different commercial S. cerevisiae strains and by epiphyte microorganisms in Chardonnay wines were investigated. Wines fermented with the Lalvin-71 B strain contained significantly lower concentrations of alcohol, isoamyl alcohol, isob...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
University of Zagreb Faculty of Food Technology and Biotechnology
2003-01-01
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| Serie: | Food Technology and Biotechnology |
| Soggetti: | |
| Accesso online: | http://hrcak.srce.hr/file/163857 |
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