Wine & Viticulture Journal Issue 6, 2013
Title: Wild yeast fermentation can allow chemical and sensory differentiation in red and white wines
Author: Simon Dillon, Vladimir Jiranek and Paul Grbin
Keywords: analysis, Chemical, Chemistry, Conditions, differences, Differentiation, Duo-trio, Fermentation, Inoculated, Maturation, Must, Nuances, Properties, Red, Regional, Results, Saccharomyces, Same, Sensory, Sluggish, Spontaneous, Starting, stuck, Taste, thresholds, Trial, White, Wild, Wines, Yeast
Page Number(s): p23-24
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