6533b7dbfe1ef96bd127101d
RESEARCH PRODUCT
Beneficial effects of Candida zemplinina in wine fermentation: lower alcohol level and higher glycerol content
P GiaramidaG PonticelloS Di MaioE BaroneM SquadritoA ScaccoD BarberaG AmoreDml GiglioD. OlivaOnofrio Coronasubject
Candida zemplinina wine fermentation alcohol glycerolSettore AGR/15 - Scienze E Tecnologie Alimentariyear | journal | country | edition | language |
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2012-01-01 |