Effects of Pure and Mixed-Cultures of Saccharomyces cerevisiae and Williopsis saturnus on the Volatile Profiles of Grape Wine

Effects of Pure and Mixed-Cultures of Saccharomyces cerevisiae and Williopsis saturnus on the Volatile Profiles of Grape Wine

10.1080/08905436.2012.723606

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Bibliographic Details
Main Authors: Lee, P.-R., Saputra, A., Yu, B., Curran, P., Liu, S.-Q.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
fermentation
Saccharomyces
volatile
Williopsis
wine
Online Access:http://scholarbank.nus.edu.sg/handle/10635/76036
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Institution: National University of Singapore

Internet

http://scholarbank.nus.edu.sg/handle/10635/76036

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