Improvement of Malvar wine quality by use of locally-selected saccharomyces cerevisiae strains

Fermentation

Volumn 2, Issue 1, 2016, Pages

  Cordero Bueso, Gustavo ^a,b   Esteve Zarzoso, Braulio ^c   Gil Díaz, Mar ^a   García, Margarita ^a   Cabellos, Juan Mariano ^a   Arroyo, Teresa ^a  

^a Instituto Madrileño de Investigación Y Desarrollo Rural Agrario y Alimentario   (Spain)

^b UNIVERSITY OF CÁDIZ   (Spain)

^c UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Inoculation; Sensory analysis; Spontaneous fermentation; Yeast selection

Indexed keywords

EID: 85008492159     PISSN: None     EISSN: 23115637     Source Type: Journal    
DOI: 10.3390/fermentation2010007     Document Type: Article

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