검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Osmoadaptation of wine yeast (Saccharomyces cerevisiae) during Icewine fermentation leads to high levels of acetic acid Heit C, Martin SJ, Yang F, Inglis DL Journal of Applied Microbiology, 124(6), 1506, 2018 |
| 2 |
Concentration effect of Riesling Icewine juice on yeast performance and wine acidity Pigeau GM, Bozza E, Kaiser K, Inglis DL Journal of Applied Microbiology, 103(5), 1691, 2007 |