The contribution of indigenous non-Saccharomyces wine yeast to improved aromatic quality of Cabernet Sauvignon wines by spontaneous fermentation

By Peitong Liu, Lin Lu, Chang-Qing Duan, G. Yan. 2016

147 citations recorded by the source corpus.

Subfields: Food Science, Pathology and Forensic Medicine, Plant Science

View Paper: https://www.semanticscholar.org/paper/95b0dadb1ae684cf6a2a543dfcb806539d9ff05c