Different Yeast Strain Effects on ‘King of the North’ Wine Chemical, Chromatic, and Descriptive Sensory Characteristics

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dc.contributor.authorWang, Zhuoyu
dc.contributor.authorSvyantek, Andrej
dc.contributor.authorRao Kadium, Venkateswara
dc.contributor.authorBogenrief, S.
dc.contributor.authorHatterman-Valenti, Harlene
dc.date.accessioned2026-02-25T18:24:26Z
dc.date.issued2025-05
dc.identifier.citationWang Z, Svyantek A, Kadium VR, Bogenrief S, Hatterman-Valenti H. Different Yeast Strain Effects on ‘King of the North’ Wine Chemical, Chromatic, and Descriptive Sensory Characteristics. Fermentation. 2025; 11(5):262. https://doi.org/10.3390/fermentation11050262
dc.identifier.doi10.3390/fermentation11050262
dc.identifier.issn2311-5637
dc.identifier.urihttps://scholarworks.montana.edu/handle/1/19669
dc.language.isoen_US
dc.publisherMDPI AG
dc.rightscc-by
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.titleDifferent Yeast Strain Effects on ‘King of the North’ Wine Chemical, Chromatic, and Descriptive Sensory Characteristics
dc.typeArticle
mus.citation.extentfirstpage1
mus.citation.extentlastpage18
mus.citation.issue5
mus.citation.journaltitleFermentation
mus.citation.volume11
mus.relation.collegeCollege of Agriculture
mus.relation.departmentPlant Sciences & Plant Pathology
mus.relation.universityMontana State University - Bozeman

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