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- You have accessRestricted accessReview of Aroma Formation through Metabolic Pathways of Saccharomyces cerevisiae in Beverage FermentationsMarissa B. Hirst, Chandra L. RichterAm J Enol Vitic. 2016 67: 361-370 ; DOI: 10.5344/ajev.2016.15098Marissa B. Hirst1E & J Gallo Winery, Department of Viticulture, Chemistry and Enology, P.O. Box 1130, Modesto, CA 95353.Chandra L. Richter1E & J Gallo Winery, Department of Viticulture, Chemistry and Enology, P.O. Box 1130, Modesto, CA 95353.
- You have accessRestricted accessChanges in Phenolic Contents During Sparkling Apple WinemakingAnna Picinelli, Belén Suárez, Luis García, Juan José MangasAm J Enol Vitic. 2000 51: 144-149 ; DOI: 10.5344/ajev.2000.51.2.144Anna PicinelliDepartamento de Sidras y Derivados, C.I.A.T.A., 33300-Villaviciosa, Asturias, Spain.Belén SuárezDepartamento de Sidras y Derivados, C.I.A.T.A., 33300-Villaviciosa, Asturias, Spain.Luis GarcíaDepartamento de Sidras y Derivados, C.I.A.T.A., 33300-Villaviciosa, Asturias, Spain.Juan José MangasDepartamento de Sidras y Derivados, C.I.A.T.A., 33300-Villaviciosa, Asturias, Spain.