Wine & Viticulture Journal Issue 6, 2012
Title: The influence of yeast strains on the phenolic and aromatic qualities of red wines
Author: Denis Caboulet, Marie-Agnes Ducasse, Amelie Roy, Laurent Dagan, Celine Fauveau, Patrice Pellerin and Remi Schneider
Keywords: Acetaldehyde, Acid, Alcoholic, Anthocyanins, Aroma, Assay, Blackcurrant, Calculation, Character, Clarified, Colour, Compounds, Contribution, Effects, Fermentations, Fermenters, Flash-détente, France, Fresh, Fruity, Linalool, Malolactic, Measurements, Merlot, Metabolism, Molecules, Nitrogen, PCA, Phenolic, Pyruvic, Quality, Red, Researchers, Shiraz, Strains, Sulphite, Technique, Wine, Yeast
Page Number(s): p35-42
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.