Yeast strain and nutritional modulation of aroma intensity, longevity and winemaker preference in Sauvignon Blanc
Article Details
Grapegrower and Winemaker Issue 533, 2008
Title: Yeast strain and nutritional modulation of aroma intensity, longevity and winemaker preference in Sauvignon Blanc
Author: Paul Bowyer, M-L Murat, T. v-d Westhuizen, C. Gourraud,
Keywords: active dry yeasts, aroma markers, Aromatic compounds, aromatic longevity, aromatic measurements amd kinetics, Barossa, Clare, Dynastart, Fermentation kinetics, Hawkes Bay, Langhorne Creek, Limestone Coast, Marlborough, McLaren Vale, South Africa, tastings, volatile thiols, Zymaflore
Page Number(s): 47-58
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