Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae
By: by Ann Dumont.
Published: 1994
Language: eng
Number of pages: 155
Subjects: Wine and wine making -- Chemistry.; Wine and wine making -- Microbiology.; Saccharomyces cerevisiae.; Riesling (Wine) -- Evaluation.; Chardonnay (Wine) -- Evaluation.; Pinot noir (Wine) -- Evaluation.
Notes: Typescript (photocopy)

Thesis (M.S.)--Oregon State University, 1995.

Includes bibliographical references.