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1
The Sensory and Chemical Properties of Wines as Influenced by the Presence of Different Wine Bacteria and Yeasts
The Sensory and Chemical Properties of Wines as Influenced by the Presence of Different Wine Bacteria and Yeasts
Paup, Victoria Dawn. | Washington State University | 2021
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2
Controlling Wine Oxidation: Redox Cycling of Iron and the Formation of Acetaldehyde
Controlling Wine Oxidation: Redox Cycling of Iron and the Formation of Acetaldehyde
Nguyen, Thi Hoang. | University of California, Davis | 2021
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3
The Impact of Saccharomyces cerevisiae Metabolism on Enological Fermentation Performance: A Systems Biology Approach
The Impact of Saccharomyces cerevisiae Metabolism on Enological Fermentation Performance: A Systems Biology Approach
Scott, William Timothy, Jr. | University of California, Davis | 2021
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