Selection and hybridization of wine yeasts for improved winemaking properties: Fermentation rate and aroma productivity
- 1 January 1994
- journal article
- Published by Elsevier in Journal of Fermentation and Bioengineering
- Vol. 77 (4) , 428-431
- https://doi.org/10.1016/0922-338x(94)90018-3
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- ESTER FORMATION IN BREWERY FERMENTATIONSJournal of the Institute of Brewing, 1990
- An aspect of aroma formation by the wine yeasts.Journal of the agricultural chemical society of Japan, 1989
- Characterization and improvement of wine yeasts.Journal of the agricultural chemical society of Japan, 1989
- Selective hybridization of wine yeasts for higher yields of glycerolCanadian Journal of Microbiology, 1987