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Article

Dynamic Changes in Ester Formation during Chardonnay Juice Fermentations with Different Yeast Inoculation and Initial Brix Conditions

Seung-Joo Lee, Darren Rathbone, Silke Asimont, Roland Adden, Susan E. Ebeler
Am J Enol Vitic.  2004 55: 346-354 ; DOI: 10.5344/ajev.2004.55.4.346
Seung-Joo Lee
Korea Food Research Institute, Sungnam-si, Kyeonggi-do, 463-420 Korea
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Darren Rathbone
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Silke Asimont
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Roland Adden
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Susan E. Ebeler
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Article Information

vol. 55 no. 4

DOI 
https://doi.org/10.5344/ajev.2004.55.4.346

Published By 
American Journal of Enology and Viticulture
History 
  • Published online January 2004.

Copyright & Usage 
Copyright 2004 by the American Society for Enology and Viticulture

Author Information

  1. Seung-Joo Lee,
  2. Darren Rathbone,
  3. Silke Asimont,
  4. Roland Adden and
  5. Susan E. Ebeler
  1. Korea Food Research Institute, Sungnam-si, Kyeonggi-do, 463-420 Korea
  2. Yering Station, Yering, 3770 Australia
  3. E&J Gallo Winery, Modesto, CA 95353
  4. Technische Universität Braunschweig, D-38106 Braunschweig, Germany
  5. Department of Viticulture and Enology, University of California, Davis, CA 95616.
  1. email: seebeler{at}ucdavis.edu

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Vol 55 Issue 4

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Dynamic Changes in Ester Formation during Chardonnay Juice Fermentations with Different Yeast Inoculation and Initial Brix Conditions
Seung-Joo Lee, Darren Rathbone, Silke Asimont, Roland Adden, Susan E. Ebeler
Am J Enol Vitic.  2004  55: 346-354  ; DOI: 10.5344/ajev.2004.55.4.346
Seung-Joo Lee
Korea Food Research Institute, Sungnam-si, Kyeonggi-do, 463-420 Korea
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Darren Rathbone
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Silke Asimont
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Roland Adden
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Dynamic Changes in Ester Formation during Chardonnay Juice Fermentations with Different Yeast Inoculation and Initial Brix Conditions
Seung-Joo Lee, Darren Rathbone, Silke Asimont, Roland Adden, Susan E. Ebeler
Am J Enol Vitic.  2004  55: 346-354  ; DOI: 10.5344/ajev.2004.55.4.346
Seung-Joo Lee
Korea Food Research Institute, Sungnam-si, Kyeonggi-do, 463-420 Korea
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Darren Rathbone
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Silke Asimont
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Roland Adden
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Susan E. Ebeler
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