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

1. Izquierdo-Cañas, P.M.
2. Ríos-Carrasco, M.
3. García-Romero, E.
4. Mena-Morales, A.
5. Heras-Manso, J.
6. Cordero-Bueso, G.

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DOI: 10.3390/FERMENTATION6010017 GOOGLE SCHOLAR lock_openOpen access editor