Coinoculated fermentations using Saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. Sauvignon Blanc wines
Ellena S. King, Jan H. Swiegers, Brooke Travis, I. Leigh Francis, Susan E P Bastian, Isak S. Pretorius
Research output: Contribution to journal › Article › peer-review
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