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The influence of commercial hybrid yeast strains on the composition and sensory profile of Granite Belt Chardonnay /

by Ursula Kennedy; Edward Horton and Dylan Rhymer.
Material type: materialTypeLabelComputer fileSeries: Wine & Viticulture Journal.Publisher: Winetitles Pty Ltd, 2013Description: Journal article.Subject(s): Commercial | Yeast | Strains | Composition | Sensory | Profile | Chardonnay | Queensland | Hybrid | Aroma | Intensity | Palate | Length | Fruit | Flavours | Saccharomyces | Cerevisiae | Spoilage | Metabolites | Kinetics | Winemaking | Fermentation | Granite belt | InfluenceOnline resources: Link to original article. In: Wine & Viticulture Journal (Vol.) 6. 2013. (Pages.) p34-37.
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The Wine & Viticulture Journal is the result of a merger of Australian Viticulture with the Australian & New Zealand Wine Industry Journal.

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