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Impact of Indigenous Non-Saccharomyces Yeasts Isolated from Madeira Island Vineyards on the Formation of Ethyl Carbamate in the Aging of Fortified Wines

Macaronesia, Madeira, fortified wine, arginine, citrulline, ethyl carbamate, non-Saccharomyces yeasts, urea, Macaronésia, Macaronésia, Macaronésia, Macaronésia, Macaronésia, Macaronesian, Macaronésia, Macaronesian, Macaronésie, Macaronésia, Macaronesian, Macaronésie, Macaronésia, Macaronesian, Macaronésie, Macaronésia, Macaronésia

Autores: Vanda Pereira, João Micael Leça, Andreia Miranda, José Luis Vilchez, Manuel Malfeito-Ferreira, José Carlos Marques
Año de publicación: 2021
Url: https://go.exlibris.link/kqnn9HMX