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Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits
Bovo, Barbara, Carlot, Milena, Lombardi, Angiolella, Lomolino, Giovanna, Lante, Anna, Giacomini, Alessio, Corich, VivianaVolume:
41
Language:
english
Journal:
Food Microbiology
DOI:
10.1016/j.fm.2014.01.006
Date:
August, 2014
File:
PDF, 368 KB
english, 2014