Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation
Author:
Funder
Spanish Research Agency
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference58 articles.
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3. A new simplified method for measuring the color of wines;Ayala;I. Red and rose wines. Am. J.Enol. Vitic.,1997
4. Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine;Azzolini;Eur. Food Res. Technol.,2012
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