Article ISI SCOPUS
International Journal of Food Microbiology  (2015)

The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content

Contreras, A; Hidalgo C.; Schmidt S.; Henschke, PA; Curtin C.; Varela C.

Keywords: oxygen, wine, yeast, non-saccharomyces, Low alcohol

Más información

Título según WOS: The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content
Título según SCOPUS: The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content
Título de la Revista: International Journal of Food Microbiology
Volumen: 205
Editorial: Elsevier B.V.
Fecha de publicación: 2015
Página de inicio: 7
Página final: 15
Idioma: English
DOI:

10.1016/j.ijfoodmicro.2015.03.027
Notas: ISI, SCOPUS