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