The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates
Article first published online: 17 JUL 2006
Copyright © 2006 John Wiley & Sons, Ltd.
Volume 23, Issue 9, pages 641–659, 15 July 2006
How to Cite
Lilly, M., Bauer, F. F., Lambrechts, M. G., Swiegers, J. H., Cozzolino, D. and Pretorius, I. S. (2006), The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates. Yeast, 23: 641–659. doi: 10.1002/yea.1382
- Issue published online: 17 JUL 2006
- Article first published online: 17 JUL 2006
- Manuscript Accepted: 13 MAY 2006
- Manuscript Received: 21 MAR 2006
- Winetech, South Africa
- National Research Foundation, South Africa
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