Survey About The Microbiological Features, The Oenological Performance And The Influence On The Character Of Wine Of Active Dry Yeast Employed As Starters Of Wine Fermentation
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY（2014）
关键词
Active dry yeast, alcoholic fermentation, malic acid, Saccharomyces cerevisiae, sulphur dioxide, volatile phenols, wine
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