%0 Journal Article
%T Resistance to Sulfur Dioxide as a Criterion for Selecting Saccharomyces cerevisiae for Organic Winemaking
%A Peskova, I.V.
%A Tanashchuk, T.N.
%A Ostroukhova, E.V.
%A Lutkova, N.Y.
%A Vyugina, M.A.
%K Yeasts, CGQ technology, lag phase, generation, synthesis, acetaldehyde, sulfur dioxide, eco-winemaking
%J Food Processing: Techniques and Technology
%D 2023
%N 53
%P 8
%I Kemerovo State University