Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla

Overview of attention for article published in Journal of Industrial Microbiology & Biotechnology, July 2015

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Uso de levedura não convencional melhora o perfil do aroma de vinho de Ribolla Gialla Leveduras podem ser determinantes na formação de sabores e aromas. Indígenas ou selecionadas, quais as diferenças e por que usar... https://t.co/mzEt3lwN4y

03 Jan 2019

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Pubmed: Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla. http://t.co/iv4cnxZEVD

24 Apr 2015

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