Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation
Author:
Funder
Ministerio de Economía y Competitividad
Publisher
Frontiers Media SA
Subject
Microbiology (medical),Microbiology
Reference83 articles.
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3. The “buttery” attribute of wine - Diacetyl - Desirability, spoilage and beyond.;Bartowsky;Int. J. Food Microbiol.,2004
4. Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality.;Belda;Appl. Microbiol. Biotechnol.,2015
5. Outlining the influence of non-conventional yeasts in wine ageing over lees.;Belda;Yeast,2016
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