V. Martin, L. Fariña, K. Medina, M. J. Valera, E. Boido, E. Dellacassa, A. Mas, F. Carrau; Univ. República, Uruguay; Univ. Rovira i Virgili, Spain
Many compounds associated to flavour and wine colour are known to be yeast strain-dependent. Because these metabolites are important for the sensory quality of wines, it is important to understand ...