Influence of sequential and mixed fermentations with non-Saccharomyces yeasts on the sensory profile of red wine
| Data(s) |
2014
|
|---|---|
| Resumo |
The aim of this work is to evaluate the influence of S. pombe and T. delbrueckii species on the sensory quality of red wine when used in sequential and mixed fermentations with S. cerevisiae. |
| Formato |
application/pdf |
| Identificador | |
| Idioma(s) |
eng |
| Publicador |
E.T.S.I. Agrónomos (UPM) |
| Relação |
http://oa.upm.es/36320/1/INVE_MEM_2014_191425.pdf http://www.webofconferences.org/index.php?option=com_conference&task=search |
| Direitos |
http://creativecommons.org/licenses/by-nc-nd/3.0/es/ info:eu-repo/semantics/openAccess |
| Fonte |
37th World Congress of Vine and Wine and 12th General Assembly of the OIV | XXXVIIth World Congress of Vine and Wine and the 12th General Assembly of the International Organisation of Vine and Wine (OIV) | 9/11/2014-14/11/2014 | Mendoza, Argentina |
| Palavras-Chave | #Ciencia y Tecnología de Alimentos |
| Tipo |
info:eu-repo/semantics/conferenceObject Ponencia en Congreso o Jornada PeerReviewed |
