Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota.

Wang M, Wang J, Chen J, Philipp C, Zhao X, Wang J, Liu Y, Suo R.

Open source

DOI: 10.3390/foods11121725
Published: 2022-06-13
Container: Foods
Publisher: Not recorded
Open access: yes

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uncertain Score 53/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.

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Cite this work

BibTeX

@article{allodium:10.3390/foods11121725,
  title = {Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota.},
  author = {Wang M and  Wang J and  Chen J and  Philipp C and  Zhao X and  Wang J and  Liu Y and  Suo R.},
  year = {2022},
  journal = {Foods},
  doi = {10.3390/foods11121725},
  url = {https://doi.org/10.3390/foods11121725}
}

RIS

TY  - JOUR
TI  - Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota.
AU  - Wang M
AU  -  Wang J
AU  -  Chen J
AU  -  Philipp C
AU  -  Zhao X
AU  -  Wang J
AU  -  Liu Y
AU  -  Suo R.
PY  - 2022
JO  - Foods
DO  - 10.3390/foods11121725
UR  - https://doi.org/10.3390/foods11121725
ER  -

APA

M, W., J, W., J, C., C, P., X, Z., J, W., Y, L., & R., S. (2022). Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota.. Foods. https://doi.org/10.3390/foods11121725

Source records

europe-pmc · retrieved 2026-09-27T12:28:11.685Z
doaj · retrieved 2026-09-27T12:28:11.668Z