TY  JOUR
TI  Resistance to Sulfur Dioxide as a Criterion for Selecting Saccharomyces cerevisiae for Organic Winemaking
KW  Yeasts
KW  CGQ technology
KW  lag phase
KW  generation
KW  synthesis
KW  acetaldehyde
KW  sulfur dioxide
KW  eco-winemaking
JO  Food Processing: Techniques and Technology
AU  Peskova, I.V.
AU  Tanashchuk, T.N.
AU  Ostroukhova, E.V.
AU  Lutkova, N.Y.
AU  Vyugina, M.A.
PY  2023
IS  53
PB  Kemerovo State University