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Enological Repercussions of Non-Saccharomyces Species
Open AccessEditorial

Enological Repercussions of Non-Saccharomyces Species in Wine Biotechnology

Department of Chemistry and Food Technology, Universidad Politécnica de Madrid (UPM), 28040 Madrid, Spain
Fermentation 2019, 5(3), 72; https://doi.org/10.3390/fermentation5030072
Received: 30 July 2019 / Accepted: 1 August 2019 / Published: 5 August 2019
(This article belongs to the Special Issue Enological Repercussions of Non-Saccharomyces Species)
Note: In lieu of an abstract, this is an excerpt from the first page.

The use of non-Saccharomyces yeasts in enology has increased since the beginning of the current century because of the potential improvements they can produce in wine sensory quality [...] View Full-Text
MDPI and ACS Style

Morata, A. Enological Repercussions of Non-Saccharomyces Species in Wine Biotechnology. Fermentation 2019, 5, 72.

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