Together is better. Experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck fermentation in difficult wines
Submitted: 8 January 2015
Accepted: 26 February 2015
Published: 26 May 2022
Accepted: 26 February 2015
Abstract Views: 3543
PDF: 1498
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Supporting Agencies
NoneGuzzon, R., Malacarne, M., Moser, S., & Larcher, R. (2022). Together is better. Experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck fermentation in difficult wines. Wine Studies, 1. https://doi.org/10.4081/ws.4941
Copyright (c) 2015 Raffaele Guzzon, Mario Malacarne, Sergio Moser, Roberto Larcher
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.