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    Co-existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine

    Co-existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine by Pedro Miguel Izquierdo-Cañas, María Ríos-Carrasco, Esteban García-Romero, Adela Mena-Morales, José María Heras-Manso, Gustavo Cordero-Bueso

    Published 2020-01-01
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