Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces/Saccharomyces yeasts
Author:
Funder
Instituto Nacional de Investigaciones Agrarias (INIA), Spain
Publisher
Elsevier BV
Subject
Food Science
Reference39 articles.
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4. Controlled mixed culture fermentation: A new perspective on the use of non-Saccharomyces yeasts in winemaking;Ciani;FEMS Yeast Research,2010
5. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae;Comitini;Food Microbiology,2011
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