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Effect of Saccharomyces bayanus on Chardonnay aroma and composition

<p>The authors study the potential aromatic advantages of fermenting Chardonnay with S. bayanus instead of S. cerevisiae.</p><p>&nbsp;</p><p>Find original article at: http://www3.interscience.wiley.com/cgi-bin/fulltext/120138663/PDFSTART</p><p>&nbsp;</p><p>&nbsp;</p>

117 chardonnay and S. bayanus .pdf