Enological Repercussions of Non-<i>Saccharomyces</i> Species in Wine Biotechnology
The use of non-<i>Saccharomyces</i> yeasts in enology has increased since the beginning of the current century because of the potential improvements they can produce in wine sensory quality [...]
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-08-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/5/3/72 |