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    Evaluation of bio-acidifying yeast Lachancea thermotolerans as a strategy to reduce the effects of climate change in Tempranillo grape must vinification

    Evaluation of bio-acidifying yeast Lachancea thermotolerans as a strategy to reduce the effects of climate change in Tempranillo grape must vinification by Muñoz Vidal Antonio Pérez, del Rocío Castro-López Liliana, Hernández Luis Eugenio Martínez, Herrera Davis Cordero, Martínez Gabriela Herrera, Castillo Guillermo

    Published 2023-01-01
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