Effect of Yeast Strain and Supplementation with Inactive Yeast during Alcoholic Fermentation on Wine Polysaccharides
Authors:
- Elena González-RoyoEGElena González-Royo
- Andoni UrtasunAUAndoni Urtasun
- Mariona GilMGMariona Gil
- Nikolaos KontoudakisNKNikolaos Kontoudakis
- Mireia EsteruelasMEMireia Esteruelas
- Francesca FortFFFrancesca Fort
- Joan Miquel CanalsJCJoan Miquel Canals
- Fernando ZamoraFZFernando Zamora
- 11 January 2013
- journal article
- Published by American Society for Enology and Viticulture in American Journal of Enology and Viticulture
- Vol. 64 (2) , 268-273