Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine

Mirko Gobbi, Francesca Comitini, Paola Domizio, Cristina Romani, Livio Lencioni, Ilaria Mannazzu, Maurizio Ciani (2013) Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine Food Microbiol (IF: 4.6) 33(2) 271-81

Links

http://www.ncbi.nlm.nih.gov/pubmed/23200661
http://dx.doi.org/10.1016/j.fm.2012.10.004

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