1994 first published
III · Science

Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae

Subjects Evaluation · Wine and wine making · Saccharomyces cerevisiae · Microbiology · Riesling (Wine) · Chardonnay (Wine)
Language ENG
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Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae, written by Ann Dumont, is now in the public domain and available here for free download. this title joins thousands of works in our science collection.

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