Different application dosages of a specific inactivated dry yeast (SIDY): Effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines

dc.creatorDel Barrio-Galán R.
dc.creatorÚbeda C.
dc.creatorGil M.
dc.creatorSieczkowski N.
dc.creatorPeña-Neira Á.
dc.date.accessioned2020-09-02T22:16:12Z
dc.date.accessioned2022-11-08T20:27:08Z
dc.date.available2020-09-02T22:16:12Z
dc.date.available2022-11-08T20:27:08Z
dc.date.created2020-09-02T22:16:12Z
dc.date.issued2018
dc.identifier52, 4, 1-14
dc.identifier24941271
dc.identifierhttps://hdl.handle.net/20.500.12728/4236
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5146335
dc.languageen
dc.publisherVigne et Vin Publications Internationales
dc.subjectCell wall polysaccharides
dc.subjectColor
dc.subjectInactivated dry yeast
dc.subjectPhenolic compounds
dc.subjectVolatile components
dc.titleDifferent application dosages of a specific inactivated dry yeast (SIDY): Effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines
dc.typeArticle


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