Spontaneous vinification supports different microbiota, volatilome and leads to wines with different sensory attributes compared to vinifications inoculated with commercial and indigenous to vidiano cultivar Saccharomyces cerevisiae
Author:
Bekris FotiοsORCID,
Lola Despina,
Papadopoulou Elena,
Vasileiadis Sotirios,
Paramithiotis Spiros,
Kotseridis Yorgos,
Karpouzas Dimitrios G.