Different application dosages of a specific inactivated dry yeast (SIDY): Effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines

1. Del Barrio-Galán, R.
2. Úbeda, C.
3. Gil, M.
4. Sieczkowski, N.
5. Peña-Neira, Á.

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DOI: 10.20870/OENO-ONE.2018.52.4.2132 GOOGLE SCHOLAR lock_openOpen access editor

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