Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes: effect on wine composition期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes: effect on wine composition

Authors:	López de Lerma N Peinado R A

Affiliation:	Department of Agricultural Chemistry, University of Córdoba, Campus Rabanales, Building C3, 14014 Córdoba, Spain

Abstract:

Keywords:	Sweet wine Dried grape Tempranillo Partial fermentation Aroma compound Osmoethanoltolerant yeast
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