International Journal of Food Microbiology
 2025
DOI: 10.1016/j.ijfoodmicro.2024.110977
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Wine bioacidification: Fermenting Airén grape juices with Lachancea thermotolerans and Metschnikovia pulcherrima followed by sequential Saccharomyces cerevisiae inoculation

Pedro Miguel Izquierdo-Cañas,
Juan Manuel del Fresno,
Manuel Malfeito-Ferreira
et al.
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