Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine
Crossref DOI link: https://doi.org/10.1007/s00253-016-7413-z
Published Online: 2016-03-10
Published Print: 2016-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Englezos, Vasileios
Rantsiou, Kalliopi
Cravero, Francesco
Torchio, Fabrizio
Ortiz-Julien, Anne
Gerbi, Vincenzo
Rolle, Luca
Cocolin, Luca
Funding for this research was provided by:
Seventh Framework Programme (315065)
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