Technological Affinity Index for Interaction Between Lactic Acid Bacteria and Saccharomyces Cerevisiae Strains to Modulate the Fruity and Floreal Aroma of Catarratto Wines
FOOD CHEMISTRY（2024）
关键词
Catarratto grape variety,Lactic acid bacteria,Malolactic fermentation,Saccharomyces cerevisiae,Technological affinity index,Wine aroma
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