The use of indigenous Saccharomyces cerevisiae and Starmerella bacillaris strains as a tool to create chemical complexity in local wines

The use of indigenous Saccharomyces cerevisiae and Starmerella bacillaris strains as a tool to create chemical complexity in local wines

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 111, September 2018, Pages 498-508

Aspasia Nisiotou, Georgios Sgouros, Athanasios Mallouchos, Constantinos-Symeon Nisiotis, Christos Michaelidis, Chryssoula Tassou, Georgios Banilas,