The Influence of Non-<i>Saccharomyces</i> Species on Wine Fermentation Quality Parameters
In the past, some microbiological studies have considered most non-<i>Saccharomyces</i> species to be undesirable spoilage microorganisms. For several decades, that belief made the <i>Saccharomyces</i> genus the only option considered by winemakers for achieving the best poss...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-06-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/5/3/54 |