Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc
Article first published online: 9 OCT 2008
© 2008 Australian Society of Viticulture and Oenology Inc.
Australian Journal of Grape and Wine Research
Volume 15, Issue 1, pages 1–8, February 2009
How to Cite
ANFANG, N., BRAJKOVICH, M. and GODDARD, M.R. (2009), Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc. Australian Journal of Grape and Wine Research, 15: 1–8. doi: 10.1111/j.1755-0238.2008.00031.x
- Issue published online: 21 JAN 2009
- Article first published online: 9 OCT 2008
- Manuscript received: 9 April 2008; Revised manuscript received: 22 July 2008; Accepted: 7 August 2008
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