Yeast population and community dynamics : their effect on the chemical and sensory profiles of inoculated and spontaneous Pinot noir and Chardonnay fermentations at a Canadian winery
The Okanagan Valley of British Columbia, Canada, has grown to include over 130 wineries, spanning 8,060 acres. As a result, competition within the local industry and has caused Okanagan winemakers to seek the production of a more sensorially unique product. Traditionally, inoculated fermentations ar...
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| Language: | English |
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University of British Columbia
2016
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| Online Access: | http://hdl.handle.net/2429/57545 |