Influence of Fermentation Temperature, Yeast Strain and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines

Influence of Fermentation Temperature, Yeast Strain and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines

Deed, Rebecca ; Fedrizzi, Bruno ; Gardner, RC
Identifier: http://hdl.handle.net/2292/44337
Issue Date: 2017
Rights: Copyright: The author
Rights (URI): https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm

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DOI: 10.1021/acs.jafc.7b03229
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