Soler, M.; Del Fresno, J.M.; Bañuelos, M.A.; Morata, A.; Loira, I.
Use of Lachancea thermotolerans and Metschnikowia pulcherrima to Improve Acidity and Sensory Profile of Verdejo Wines from Different Vine Management Systems. Fermentation 2025, 11, 541.
https://doi.org/10.3390/fermentation11090541
AMA Style
Soler M, Del Fresno JM, Bañuelos MA, Morata A, Loira I.
Use of Lachancea thermotolerans and Metschnikowia pulcherrima to Improve Acidity and Sensory Profile of Verdejo Wines from Different Vine Management Systems. Fermentation. 2025; 11(9):541.
https://doi.org/10.3390/fermentation11090541
Chicago/Turabian Style
Soler, MarÃa, Juan Manuel Del Fresno, MarÃa Antonia Bañuelos, Antonio Morata, and Iris Loira.
2025. "Use of Lachancea thermotolerans and Metschnikowia pulcherrima to Improve Acidity and Sensory Profile of Verdejo Wines from Different Vine Management Systems" Fermentation 11, no. 9: 541.
https://doi.org/10.3390/fermentation11090541
APA Style
Soler, M., Del Fresno, J. M., Bañuelos, M. A., Morata, A., & Loira, I.
(2025). Use of Lachancea thermotolerans and Metschnikowia pulcherrima to Improve Acidity and Sensory Profile of Verdejo Wines from Different Vine Management Systems. Fermentation, 11(9), 541.
https://doi.org/10.3390/fermentation11090541