Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies
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Du Plessis, H.; Du Toit, M.; Nieuwoudt, H.; Van der Rijst, M.; Hoff, J.; Jolly, N. Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies. Fermentation 2019, 5, 64. https://doi.org/10.3390/fermentation5030064
Du Plessis H, Du Toit M, Nieuwoudt H, Van der Rijst M, Hoff J, Jolly N. Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies. Fermentation. 2019; 5(3):64. https://doi.org/10.3390/fermentation5030064
Chicago/Turabian StyleDu Plessis, Heinrich; Du Toit, Maret; Nieuwoudt, Hélène; Van der Rijst, Marieta; Hoff, Justin; Jolly, Neil. 2019. "Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies" Fermentation 5, no. 3: 64. https://doi.org/10.3390/fermentation5030064