Work

The role of yeasts in grape flavor development during fermentation: the example of Sauvignon blanc

Year: 2001

Type: article

Source: Dialnet (Universidad de la Rioja)

Authors: Isabelle Masneuf‐Pomarède, Catherine Peyrot des Gachons, Marie-Laure Murat, Denis Dubourdieu, Takatoshi Tominaga

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2244520080

FWCI:

Cites:

Cited by: 5

Related to: 10