THE STUDY WAS CONDUCTED WITH THE AIM OF COMPARING DIFFERENT SACCHAROMYCES CEREVISIAE STRAINS PERFORMING FERMENTATION OF SANGIOVESE GRAPES. SIGNIFICANT DIFFERENCES WERE OBSERVED IN THE CHEMICAL AND SENSORY CHARACTERISTICS OF WINE OBTAINED WITH DIFFERENT YEAST STRAINS AND FERMENTATION TEMPERATURE.

YEAST STRAIN EFFECT ON CHEMICAL AND SENSORY PROFILE OF RED WINES FROM SANGIOVESE GRAPES / I. ROSI; G. FIA; S. UGOLINI; M. BERTUCCIOLI. - STAMPA. - (2000), pp. 379-379. (Intervento presentato al convegno 10TH INTERNATIONAL SYMPOSIUM ON YEASTS. THE RISING POWER OF YEASTS IN SCIENCE AND INDUSTRY. DELFT UNIVERSITY PRESS tenutosi a PAPENDAL, ARNHEM, The Netherlands nel 27 August-1 September 2000).

YEAST STRAIN EFFECT ON CHEMICAL AND SENSORY PROFILE OF RED WINES FROM SANGIOVESE GRAPES

ROSI, IOLANDA;FIA, GIOVANNA;BERTUCCIOLI, MARIO
2000

Abstract

THE STUDY WAS CONDUCTED WITH THE AIM OF COMPARING DIFFERENT SACCHAROMYCES CEREVISIAE STRAINS PERFORMING FERMENTATION OF SANGIOVESE GRAPES. SIGNIFICANT DIFFERENCES WERE OBSERVED IN THE CHEMICAL AND SENSORY CHARACTERISTICS OF WINE OBTAINED WITH DIFFERENT YEAST STRAINS AND FERMENTATION TEMPERATURE.
2000
The rising power of yeasts in science and industry.
10TH INTERNATIONAL SYMPOSIUM ON YEASTS. THE RISING POWER OF YEASTS IN SCIENCE AND INDUSTRY. DELFT UNIVERSITY PRESS
PAPENDAL, ARNHEM, The Netherlands
27 August-1 September 2000
I. ROSI; G. FIA; S. UGOLINI; M. BERTUCCIOLI
4b - Riassunto in atti di congresso
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Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/19145
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