TY  - CHAP
AU  - Fengmei Zhu
AU  - Bin Du
AU  - Jun Li
ED  - Antonio Morata
ED  - Iris Loira
Y1  - 2016-10-19
PY  - 2016
T1  - Aroma Compounds in Wine
N2  - Grape and Wine Biotechnology is a collective volume divided into 21 chapters focused on recent advances in vine pathology and pests, molecular tools to control them, genetic engineering and functional analysis, wine biotechnology including molecular techniques to study Saccharomyces and non-Saccharomyces yeast in enology, new fermentative applications of nonconventional yeasts in wine fermentation, biological aging on lees and wine stabilization, advanced instrumental techniques to detect wine origin and frauds, and many other current applications useful for researchers, lecturers, and vine or wine professionals. The chapters have been written by experts from different universities and research centers of 13 countries being representative of the knowledge, research, and know-how of many wine regions worldwide.
BT  - Grape and Wine Biotechnology
SP  - Ch. 12
UR  - https://doi.org/10.5772/65102
DO  - 10.5772/65102
SN  - 978-953-51-2693-5
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-24
ER  -