Influence of yeast strain, extended lees contact and nitrogen supplementation on glutathione concentration in wine
Article first published online: 6 MAY 2013
© 2013 Australian Society of Viticulture and Oenology Inc.
Australian Journal of Grape and Wine Research
Volume 19, Issue 2, pages 161–170, June 2013
How to Cite
Kritzinger, E.C., Bauer, F.F. and Du Toit, W.J. (2013), Influence of yeast strain, extended lees contact and nitrogen supplementation on glutathione concentration in wine. Australian Journal of Grape and Wine Research, 19: 161–170. doi: 10.1111/ajgw.12025
- Issue published online: 30 MAY 2013
- Article first published online: 6 MAY 2013
- Manuscript Accepted: 13 FEB 2013
- Manuscript Revised: 28 DEC 2012
- Manuscript Received: 14 SEP 2012
- Lallemand, Winetech, Technology and Human Resources Programme
- National Research Foundation
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