Microbial terroir and food innovation: The case of yeast biodiversity in wine

2015/12/01 by Vittorio Capozzi, Carmela Garofalo, Maria Assunta Chiriatti +2 · 1 citation

paper · doi:10.1016/j.micres.2015.10.005

Cited by

• Microbial and aroma characteristics of spontaneously fermented wine from organic grapes at the eastern foot of the Helan Mountain