Can the selection of Saccharomyces cerevisiae yeast lead to variations in the final alcohol degree of wines?
Article Details
Grapegrower and Winemaker Issue 527, 2007
Title: Can the selection of Saccharomyces cerevisiae yeast lead to variations in the final alcohol degree of wines?
Author: Antonio Palacios, Francoise Raginel, Anne Ortiz-Julien
Keywords: active dry yeast, experiment, other biological pathways, results, white and red vinification
Page Number(s): 71-75
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