Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation

Article

Abstract: Spoilage yeasts generate considerable economic losses in the wine industry, and although sulphur dio

Palabras claves:

Brettanomyces bruxellensis, Grape must fermentation, Healthy wines, Metschnikowia pulcherrima, SO reduction 2, Wickerhamomyces anomalus, Zygosaccharomyces rouxii

Autores:

Gustavo Juan Eduardo Scaglia, Kuchen B., Maturano Y.P., Pera L., Vallejo M.D., Vazquez F.

Fuentes:

scopus