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Grapegrower and Winemaker Issue 514, 2006
Title: The role of yeast in the expression of varietal character by the hydrolysis of glycosidically-bound volatile compounds during fermentation
Author: Ugliano, Bartowsky, Skouroumounis, McCarhy, Pretorius et al
Keywords: Aroma, glycosides, hydrolysis, Saccharomyces cerevisiae, S. bayanus, fermentation, volatiles, linalool, geraniol, citronellol, precursors
Page Number(s): 91-100



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