Effects of different autochthonous Saccharomyces cerevisiae isolates used as fermentation starters on the sensory character of Negroamaro wine (Abstract/Poster in atti di convegno)

Type
Label
  • Effects of different autochthonous Saccharomyces cerevisiae isolates used as fermentation starters on the sensory character of Negroamaro wine (Abstract/Poster in atti di convegno) (literal)
Anno
  • 2005-01-01T00:00:00+01:00 (literal)
Alternative label
  • Tristezza M., Presicce D.S., Bleve G., Grieco F, Logrieco A., Siciliano P (2005)
    Effects of different autochthonous Saccharomyces cerevisiae isolates used as fermentation starters on the sensory character of Negroamaro wine
    in ISHS International Workshop on Advances in Grape and Wine Research, Venosa, Italy, September 15-17
    (literal)
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  • Tristezza M., Presicce D.S., Bleve G., Grieco F, Logrieco A., Siciliano P (literal)
Pagina inizio
  • 72 (literal)
Pagina fine
  • 72 (literal)
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  • 1 (literal)
Note
  • Poster (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • CNR ISPA; CNR IMM (literal)
Titolo
  • Effects of different autochthonous Saccharomyces cerevisiae isolates used as fermentation starters on the sensory character of Negroamaro wine (literal)
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