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Use of chemostat cultures mimicking different phases of wine fermentations as a tool for quantitative physiological analysis

Crossref DOI link: https://doi.org/10.1186/1475-2859-13-85

Published Online: 2014-06-13

Published Print: 2014-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Vázquez-Lima, Felícitas

Silva, Paulina

Barreiro, Antonio

Martínez-Moreno, Rubén

Morales, Pilar

Quirós, Manuel

González, Ramón

Albiol, Joan

Ferrer, Pau
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Article History

Received: 13 December 2013

Accepted: 5 June 2014

First Online: 13 June 2014