Use of lachancea thermotolerans for biological vs. Chemical acidification at pilot-scale in white wines from warm areas

  1. Vaquero, C.
  2. Izquierdo-Cañas, P.M.
  3. Mena-Morales, A.
  4. Marchante-Cuevas, L.
  5. Heras, J.M.
  6. Morata, A.
Zeitschrift:
Fermentation

ISSN: 2311-5637

Datum der Publikation: 2021

Ausgabe: 7

Nummer: 3

Art: Artikel

DOI: 10.3390/FERMENTATION7030193 GOOGLE SCHOLAR lock_openOpen Access editor