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    Use of <i>Wickerhamomyces anomalus</i> Strains from Biologically Aged Wines to Improve the Sensorial Profile of Young White Wines

    Use of <i>Wickerhamomyces anomalus</i> Strains from Biologically Aged Wines to Improve the Sensorial Profile of Young White Wines by Juan Carbonero-Pacheco, Álvaro García-Jiménez, Juan Carlos García-García, Inés M. Santos-Dueñas, Teresa García-Martínez, Juan Moreno, Jaime Moreno-García, Juan Carlos Mauricio

    Published 2025-02-01
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