Evaluating the effect of using non-Saccharomyces on Oenococcus oeni and wine malolactic fermentation
Núria Ferrando, Isabel Araque, Alba Ortís, Gabriel Thornes, J. Bautista‐Gallego, Albert Bordons, Cristina Reguant
Topics & Concepts
Oenococcus oeniMalolactic fermentationTorulaspora delbrueckiiWineWinemakingFood scienceSaccharomycesAroma of wineEthanol fermentationFermentationWine faultBiologyYeastSaccharomyces cerevisiaeChemistryBiochemistryBacteriaLactic acidGeneticsFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities