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Advances in the knowledge of chemical, biochemical and physiological factors involved in the retronasal aroma during wine consumption
María Ángeles del Pozo Bayón; (CIAL) CSIC-UAM, Spain
VIDEO SEMINAR ENOFORUM 2018:In the last three years this research group has started a novel line of research focused on learning the chemical, biochemical and physiological factors that influence t...
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Published on: 17/02/2019
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deSuremain

deSuremain

deSuremain, Burgundy isolate, similar in appearance to many Saccharomyces cerevisiae strains, is round to ovoid and multilateral budding, budding from a different location on the cell wall each time it reproduces. (Vinquiry Microbiology Photo CD)

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