Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae
Crossref DOI link: https://doi.org/10.1007/s00217-015-2497-8
Published Online: 2015-07-17
Published Print: 2015-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Benito, Santiago
Hofmann, Theresa
Laier, Marcus
Lochbühler, Bernd
Schüttler, Armin
Ebert, Kristin
Fritsch, Stefanie
Röcker, Jessica
Rauhut, Doris
Text and Data Mining valid from 2015-07-17