%0 Journal Article
%T Enological Repercussions of Non-Saccharomyces Species in Wine Biotechnology
%J Fermentation | An Open Access Journal from MDPI
%D 2019
%R https://doi.org/10.3390/fermentation5030072
%X Note: In lieu of an abstract, this is an excerpt from the first page. The use of non- Saccharomyces yeasts in enology has increased since the beginning of the current century because of the potential improvements they can produce in wine sensory quality [...] View Full-Tex
%U https://www.mdpi.com/2311-5637/5/3/72