Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wine

C Vaquero, C Escott, JM Heras, F Carrau… - Food Research …, 2022 - Elsevier
The use of non-Saccharomyces yeast in the winemaking industry and even more their co-
inoculations to maximize their growth and to express phenotypic characteristic is gaining …
被引用次数：11 相关文章

Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: acidification, aroma, biocompatibility, and effects of nutrients in wine.

C Vaquero, C Escott, JM Heras, F Carrau, A Morata - 2022 - cabidigitallibrary.org
The use of non-Saccharomyces yeast in the winemaking industry and even more their co-
inoculations to maximize their growth and to express phenotypic characteristic is gaining …

Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wine.

C Vaquero, C Escott, JM Heras, F Carrau… - Food Research …, 2022 - europepmc.org
The use of non-Saccharomyces yeast in the winemaking industry and even more their co-
inoculations to maximize their growth and to express phenotypic characteristic is gaining …

Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wine

C Vaquero, C Escott, JM Heras… - Food research …, 2022 - pubmed.ncbi.nlm.nih.gov
The use of non-Saccharomyces yeast in the winemaking industry and even more their co-
inoculations to maximize their growth and to express phenotypic characteristic is gaining …

[引用][C] Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wine

C Vaquero, C Escott, JM Heras, F Carrau, A Morata - 2022