Effect of mixed Saccharomyces strain fermentation on Pinot noir wine
Pinot noir has traditionally been fermented by native winery flora; however, the recent practice of single yeast strain inoculation may simplify wine aromas and flavours. Thus, a need exists for yeasts that create the complexity of naturally fermented wines and provide the consistency of commercial...
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| Language: | English |
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University of British Columbia
2010
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| Online Access: | http://hdl.handle.net/2429/21421 |