Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines.
| Image |  |
|---|---|
| Description | scientific article published on 27 October 2014 |
| Author/s |
author: Alejandro Cáceres |
| Publication date | October 27, 2014 |
| Language | English |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |