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Enological Repercussions of Non-Saccharomyces Species

Institute for Integrative Systems Biology, I2SysBio, University of Valencia-CSIC, 46980 Paterna, Spain
Fermentation 2019, 5(3), 68; https://doi.org/10.3390/fermentation5030068
Received: 13 July 2019 / Revised: 17 July 2019 / Accepted: 18 July 2019 / Published: 24 July 2019
(This article belongs to the Special Issue Enological Repercussions of Non-Saccharomyces Species)
The bulk of the sugar fermentation in grape juice, in order to produce wine is carried out by yeasts of the genus Saccharomyces, mainly S [...] View Full-Text
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Aranda, A. Enological Repercussions of Non-Saccharomyces Species. Fermentation 2019, 5, 68.

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