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Influence of sequential and mixed fermentations with non-Saccharomyces yeasts on the sensory profile of red wine

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Publication date
1 January 2014
Publisher
E.T.S.I. Agr贸nomos (UPM)

Abstract

The aim of this work is to evaluate the influence of S. pombe and T. delbrueckii species on the sensory quality of red wine when used in sequential and mixed fermentations with S. cerevisiae

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