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Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing
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Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation

Aitor Balmaseda1, Nicolás Rozès2, Miguel Ángel Leal1

  • 1Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Grup de Biotecnologia Enològica, C/ Marcel·lí Domingo s/n, 43007 Tarragona, Catalonia, Spain.

International Journal of Food Microbiology
|November 17, 2020
PubMed

Keywords:
Malolactic fermentationNon-SaccharomycesOenococcus oeniWine

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