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Journal: Fermentation, 2021
Volume: 7
Number: 64
64
Article: Effect of the Addition of Non-Saccharomyces at First Alcoholic Fermentation on the Enological Characteristics of Cava Wines
Authors: by Ana María Mislata, Miquel Puxeu, Immaculada Andorrà, Noelia Espligares, Sergi de Lamo, Montserrat Mestres and Raúl Ferrer-Gallego
Link: https://www.mdpi.com/2311-5637/7/2/64

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