1. Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum. (15th October 2016) Authors: Varela, C.; Sengler, F.; Solomon, M.; Curtin, C. Journal: Food chemistry Issue: Volume 209(2016) Page Start: 57 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum. (15th October 2016) Authors: Varela, C.; Sengler, F.; Solomon, M.; Curtin, C. Journal: Food chemistry Issue: Volume 209(2016) Page Start: 57 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗