Resources – Managing ‘reductive’ aromas in wines

Step 1 of 3

  • Select any of these publications
  • ONLINE RESOURCES
    • Dzialo, M.C., Park, R., Steensels J., Lievens, B., Verstrepen, K.J. Physiology, ecology and industrial applications of aroma formation in yeast FEMS Microbiol Rev. 41 (Suppl 1): S95–S128; 2017 - full text available