Time course of diacetyl formation during vinification with Saccharomyces cerevisiae and Oenococcus oeni co-cultivation
Version of Record online: 9 MAY 2014
© 2014 Australian Society of Viticulture and Oenology Inc.
Australian Journal of Grape and Wine Research
Volume 20, Issue 2, pages 194–198, June 2014
How to Cite
Mink, R., Sommer, S., Kölling, R., Schmarr, H.-G. and Scharfenberger-Schmeer, M. (2014), Time course of diacetyl formation during vinification with Saccharomyces cerevisiae and Oenococcus oeni co-cultivation. Australian Journal of Grape and Wine Research, 20: 194–198. doi: 10.1111/ajgw.12076
- Issue online: 23 MAY 2014
- Version of Record online: 9 MAY 2014
- Manuscript Accepted: 26 OCT 2013
- Manuscript Revised: 13 SEP 2013
- Manuscript Received: 4 JUL 2013
- Ministry for Environment, Agriculture, Nutrition, Viticulture, and Forests, Canada
- Lallemand Montréal, QC, Canada
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