A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios

8 pages, 1 figure, 4 tables.-- Online version published: May 2009.-- The definitive version is available at www3.interscience.wiley.com

Detalhes bibliográficos
Autores:	Orlić, Sandi, Arroyo López, Francisco Noé, Huić-Babić, Katarina, Lucilla, Iacumin, Querol, Amparo, Barrio, Eladio
Formato:	artículo
Fecha de publicación:	2009
País:	España
Recursos:	Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:	DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:	oai:digital.csic.es:10261/19572
Acesso em linha:	http://hdl.handle.net/10261/19572
Access Level:	acceso abierto
Palavra-chave:	Fructose Glycerol Nitrogen content Saccharomyces cerevisiae Saccharomyces paradoxus Wine fermentation

Descrição
Resumo:	8 pages, 1 figure, 4 tables.-- Online version published: May 2009.-- The definitive version is available at www3.interscience.wiley.com