Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae.
| Image |  |
|---|---|
| Description | scientific article published on 30 April 2013 |
| Author/s |
author: Eduardo Boido |
| Publication date | April 30, 2013 |
| Language | English |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |