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Nicolini, G.; Roman, T.; Moser, S.; Tonidandel, L.; Larcher, R. (2013). The young sparkling wine aroma and its variability due to the yeast strain and the amount of assimilable nitrogen in the base-wine. In: Memoria XIV Congreso de Viticultura y Enologia "Integrando Latinoamérica a través de la vitivinicultura", Tarija, Bolivia, 20-22 Noviembre 2013: 77 (ENO-41). handle: http://hdl.handle.net/10449/22816

The young sparkling wine aroma and its variability due to the yeast strain and the amount of assimilable nitrogen in the base-wine

Nicolini, Giorgio;Roman, Tomas;Moser, Sergio;Tonidandel, Loris;Larcher, Roberto
2013-01-01
Yeast strains
Yeast assimilable nitrogens
Sparkling
Fermentative aroma compounds
2013
Nicolini, G.; Roman, T.; Moser, S.; Tonidandel, L.; Larcher, R. (2013). The young sparkling wine aroma and its variability due to the yeast strain and the amount of assimilable nitrogen in the base-wine. In: Memoria XIV Congreso de Viticultura y Enologia "Integrando Latinoamérica a través de la vitivinicultura", Tarija, Bolivia, 20-22 Noviembre 2013: 77 (ENO-41). handle: http://hdl.handle.net/10449/22816
4.02 Abstract in Atti di convegno
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/22816
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