Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines

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Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines

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Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation

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ژورنال

عنوان ژورنال: Fermentation

سال: 2017

ISSN: 2311-5637

DOI: 10.3390/fermentation3040064