2024
DOI: 10.1016/j.lwt.2024.116543
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Spontaneous vinification supports different microbiota, volatilome and leads to wines with different sensory attributes compared to vinifications inoculated with commercial and indigenous to vidiano cultivar Saccharomyces cerevisiae

Fotiοs Bekris,
Despina Lola,
Elena Papadopoulou
et al.
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