TY  JOUR
TI  Yeast race effect on the quality of base and young sparkling wines
KW  Fermentation
KW  descriptors
KW  color
KW  aroma
KW  acids
KW  carbon dioxide
KW  foaming properties
KW  sparkling properties
JO  Foods and Raw Materials
AU  Makarov, A.S.
AU  Lutkov, I.P.
PY  2021
IS  9
PB  Кемеровский государственный университет