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.
Revue:
Fermentation

ISSN: 2311-5637

Année de publication: 2021

Volumen: 7

Número: 3

Type: Article

DOI: 10.3390/FERMENTATION7030193 GOOGLE SCHOLAR lock_openAccès ouvert editor