Simultaneous inoculation of yeasts and lactic acid bacteria: Effects on fermentation dynamics and chemical composition of Negroamaro wine
Keywords: Negroamaro wine; Yeast/bacteria coinoculation; Alcoholic fermentation; Malolactic fermentation; Malic acid (PubChem CID: 525); Glycerol (PubChem CID: 753); Ethanol (PubChem CID: 702); Lactic acid (PubChem CID: 612); (R,R)-2,3-Butanediol (PubChem CID: 2259