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.
Zeitschrift:
Fermentation

ISSN: 2311-5637

Datum der Publikation: 2020

Ausgabe: 6

Nummer: 1

Art: Artikel

DOI: 10.3390/FERMENTATION6010017 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus