Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla

  1. Dashko, S.
  2. Zhou, N.
  3. Tinta, T.
  4. Sivilotti, P.
  5. Lemut, M.S.
  6. Trost, K.
  7. Gamero, A.
  8. Boekhout, T.
  9. Butinar, L.
  10. Vrhovsek, U.
  11. Piskur, J.
Journal:
Journal of Industrial Microbiology and Biotechnology

ISSN: 1476-5535,  1367-5435

Year of publication: 2015

Volume: 42

Issue: 7

Pages: 997-1010

Type: Article

DOI: 10.1007/S10295-015-1620-Y GOOGLE SCHOLAR
Data source: Scopus