Konu "Bottle-fermented sparkling wine" için Araştırma Çıktıları | Web of Science listeleme
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The effect of yeast strain, immobilisation, and ageing time on the amount of free amino cids and amino acids in peptides of sparkling wines obtained from cv. dimrit grapes
(SOUTH AFRICAN SOC ENOLOGY & VITICULTURE-SASEV, DENNESIG, 2012)In this study, the influence of yeast strain, immobilisation, and ageing time with yeast were examined in relation to the amount of free amino acids and amino acids in the peptides of wines. Free and immobilised Saccharomyces ...