Grapegrower and Winemaker Issue 557, 2010
Title: Are yeast-derived flavour differences in young Sauvignon Blanc wines retained after a period of bottle age?
Author: Ellie King, Chris Curtin, Leigh Francis, Hentie Swiegers, Sakke Pretorius, Sue Bastian
Keywords: Acidity, Ageing potential, cellaring, sensory properties, volatile aroma composition, winemaking, yeast strains
Page Number(s): 60-68
GWM PDFs are licensed copies and as such do not transfer any rights over the content to you. Fair use applies, that is: you may make as many copies as you require for your (or your company's) use only; sharing, redistributing or otherwise making available GWM PDFs to others who have not purchased them constitutes theft; you are required to remove copies from devices which you do not (or no longer) own.
The issue.