Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation
Aitor Balmaseda, Nicolás Rozés, Miguel A. Leal, Albert Bordons, Cristina Reguant
Topics & Concepts
Oenococcus oeniMalolactic fermentationTorulaspora delbrueckiiWineFood scienceEthanol fermentationSaccharomycesFermentationYeastBiologySaccharomyces cerevisiaeChemistryBiochemistryBacteriaLactic acidGeneticsFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesHorticultural and Viticultural Research