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Effect of Saccharomyces bayanus on Chardonnay aroma and composition

The authors study the potential aromatic advantages of fermenting Chardonnay with S. bayanus instead of S. cerevisiae.

 

Find original article at: http://www3.interscience.wiley.com/cgi-bin/fulltext/120138663/PDFSTART

 

 

117 chardonnay and S. bayanus .pdf