Role of specific components from commercial inactive dry yeast winemaking preparations on the growth of wine lactic acid bacteria

Article

Abstract: The role of specific components from inactive dry yeast preparations widely used in winemaking on th

Palabras claves:

Inactive dry yeast preparations, lactic acid bacteria, pressure liquid extraction, wine, Winemaking

Autores:

Almudena García-Ruiz, Andújar-Ortiz I., Moreno-Arribas M.V., Pozo-Bayón M.A.

Fuentes:

scopus