6533b7ddfe1ef96bd127473b
RESEARCH PRODUCT
A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios
I. LucillaAmparo QuerolEladio BarrioFrancisco Noé Arroyo-lópezK. Huić-babićSandi OrlićSandi Orlićsubject
WineFermentation in winemakingbiologychemistry.chemical_elementFructoseGeneral Medicinebiology.organism_classificationApplied Microbiology and BiotechnologyNitrogenYeastchemistry.chemical_compoundchemistryBiochemistrySaccharomyces paradoxusFermentationFood scienceBiotechnologyWinemakingdescription
8 pages, 1 figure, 4 tables.-- Online version published: May 2009.-- The definitive version is available at www3.interscience.wiley.com
year | journal | country | edition | language |
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2010-01-01 | Journal of Applied Microbiology |