Optimization of fermentation-relevant factors: A strategy...

International Journal of Food Microbiology 2019 / 01 Vol. 289

Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts

Maturano, Y. Paola, Mestre, M. Victoria, Kuchen, Benjamín, Toro, M. Eugenia, Mercado, Laura A., Vazquez, Fabio, Combina, Mariana
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Volume:
289
Language:
english
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2018.08.016
Date:
January, 2019
File:
PDF, 1.13 MB
english, 2019
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