Fermenting knowledge: the history of winemaking, science and yeast research
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- Paul J Chambers
- Australian Wine Research Institute PO Box 197, Glen Osmond Adelaide SA 5064 Australia
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- Isak S Pretorius
- Australian Wine Research Institute PO Box 197, Glen Osmond Adelaide SA 5064 Australia
書誌事項
- 公開日
- 2010-11-12
- 権利情報
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- http://onlinelibrary.wiley.com/termsAndConditions#vor
- DOI
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- 10.1038/embor.2010.179
- 公開者
- Springer Science and Business Media LLC
この論文をさがす
説明
<jats:p>In the second article of the ‘Food and Science’ series, Paul Chambers and Isak Pretorius explain the central role of yeast in wine making and how biotechnology can contribute to improving the quality of wine.</jats:p>
収録刊行物
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- EMBO reports
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EMBO reports 11 (12), 914-920, 2010-11-12
Springer Science and Business Media LLC
