Enzymes for Aroma and Mouthfeel Enhancement
| dc.contributor.author | Specht, Katie Scully | en_US |
| dc.date.accessioned | 2015-04-09T17:44:21Z | |
| dc.date.available | 2015-04-09T17:44:21Z | |
| dc.date.issued | 2000 | en_US |
| dc.description | Selected enzymatic activities can have positive and negative effects on the mouthfeel and aromatic characteristics of red and white wines. Different enzymatic applications and their effects are examined. | en_US |
| dc.identifier.uri | https://hdl.handle.net/1813/39806 | |
| dc.subject | Enzymes | en_US |
| dc.subject | Wine--Red | en_US |
| dc.subject | Wine--White | en_US |
| dc.subject | Wine--Aroma | en_US |
| dc.title | Enzymes for Aroma and Mouthfeel Enhancement | en_US |
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