Kinetics and mathematical model of killer/sensitive interaction under different physicochemical conditions of must/wine: a study from a biological point of view

Article

Abstract: Fermentation of grape must to wine is carried out by a complex microbial mixture, which also involve

Palabras claves:

BIOCONTROL, mathematical model, spoilage yeasts, Wickerhamomyces anomalus, Wine spoilage, Zygosaccharomyces rouxii

Autores:

Gil R.M., Gustavo Juan Eduardo Scaglia, Kuchen B., Maturano Y.P., Vazquez F.

Fuentes:

scopus