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  1. 1
    Sequential Fermentation with Non-<i>Saccharomyces</i> Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines

    Sequential Fermentation with Non-<i>Saccharomyces</i> Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines by Estefanía García-Luque, Rebeca González, Rafael Cao, Elvira Soto, Pilar Blanco

    Published 2025-02-01
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  2. 2
    Diversity of <i>Saccharomyces cerevisiae</i> Yeast Strains in Granxa D’Outeiro Winery (DOP Ribeiro, NW Spain): Oenological Potential

    Diversity of <i>Saccharomyces cerevisiae</i> Yeast Strains in Granxa D’Outeiro Winery (DOP Ribeiro, NW Spain): Oenological Potential by Pilar Blanco, Estefanía García-Luque, Rebeca González, Elvira Soto, José Manuel M. Juste, Rafael Cao

    Published 2024-09-01
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