期刊论文详细信息
OENO One | |
Different application dosages of a specific inactivated dry yeast (SIDY): effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines | |
Rubén DEL BARRIO GALÁN1  Mariona GIL2  Álvaro PEÑA3  Cristina ÚBEDA4  Nathalie SIECZKOWKI5  | |
[1] Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile and Lallemand Inc. Chile y Compañía Limitada;Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile,;Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile;Instituto de Ciencias Biomédicas,;Lallemand SAS; | |
关键词: inactivated dry yeast; cell wall polysaccharides; phenolic compounds; volatile components; color; | |
DOI : 10.20870/oeno-one.2018.52.4.2150 | |
来源: DOAJ |
【 授权许可】
Unknown