Microbial interactions in alcoholic beverages
Rafael Torres-Guardado, Braulio Esteve‐Zarzoso, Cristina Reguant, Albert Bordons
Topics & Concepts
FermentationFood scienceYeastLactic acidEthanol fermentationMicroorganismWineSaccharomycesSaccharomyces cerevisiaeBacteriaAntagonismBiologyStarchChemistryBiochemistryReceptorGeneticsFermentation and Sensory AnalysisProbiotics and Fermented FoodsBiochemical Analysis and Sensing Techniques