Wine Studies is a new, peer-reviewed, international multidisciplinary open-access Journal presenting and discussing new and significant researches related to the complex wine supply chain. The Journal will publish original research articles as its core material supplemented by reviews, editorials and point of views in a broad area of topics including: chemistry, biochemistry, sensory science, environmental impacts, by-products valorization, microbiology, production technologies, genetics, oenology, viticulture, medicine, public health, psychology, social sciences, economics and business.
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Vol 4, No 1 (2015)
Table of Contents
Together is better. Experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck fermentation in difficult wines
Raffaele Guzzon, Mario Malacarne, Sergio Moser, Roberto Larcher
| DOI: 10.4081/ws.2015.4941 | Abstract views: 545