Wine quality improvement through the combined utilisation of yeast hulls andCandida zemplinina/Saccharomyces cerevisiaemixed starter cultures

  • Effect of yeast hulls on mixed wine fermentations
  • G. Zara, I. Mannazzu, A. Del Caro, M. Budroni, M.B. Pinna, M. Murru, G.A. Farris, S. Zara
  • Australian Journal of Grape and Wine Research, May 2014, Wiley
  • DOI: 10.1111/ajgw.12078

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http://dx.doi.org/10.1111/ajgw.12078

The following have contributed to this page: Severino Zara