2020•International Journal of Food MicrobiologyRequires access

Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation

Aitor Balmaseda, Nicolás Rozés, Miguel A. Leal, Albert Bordons, Cristina Reguant

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Key concepts: Oenococcus oeni, Malolactic fermentation, Torulaspora delbrueckii, Wine, Food science, Ethanol fermentation, Saccharomyces, Fermentation