Impact of yeast rehydration nutrients and yeast strain choice on the aroma of Sauvignon Blanc wine
Article Details
Grapegrower and Winemaker Issue 530, 2008
Title: Impact of yeast rehydration nutrients and yeast strain choice on the aroma of Sauvignon Blanc wine
Author: T. van der Westhuizen, P.Bowyer, C. Gourraud
Keywords: aromatic composition, chemical analysis, ester compounds, experimental treatments, fermentation rates, Saccharomyces cerevisiae, Sauvignon Blanc, tasting
Page Number(s): 48-52
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