المؤلفون: Gilles de Revel, Luis A. García, Mónica Herrero, Mario Díaz, Guillaume Antalick, Ainoa Sánchez

المساهمون: Universidad de Oviedo [Oviedo], Unité de Recherche Oenologie [Villenave d'Ornon], Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV), Fundacion para el Fomento en Asturias de la Investigacion Cientifica Aplicada y la Tecnologia (FICYT) [BP06-052]

المصدر: Journal of Industrial Microbiology and Biotechnology
Journal of Industrial Microbiology and Biotechnology, Springer Verlag, 2014, 41 (5), pp.853-867. ⟨10.1007/s10295-014-1402-y⟩

مصطلحات موضوعية: Adult, Male, 0106 biological sciences, Flavour, Malates, Bioengineering, Ethanol fermentation, 01 natural sciences, Applied Microbiology and Biotechnology, 0404 agricultural biotechnology, 010608 biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Malolactic fermentation, Humans, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Lactic Acid, Food science, Oenococcus, Aroma, Winemaking, Oenococcus oeni, Volatile Organic Compounds, biology, Chemistry, Inoculation, Alcoholic Beverages, Industrial scale, food and beverages, 04 agricultural and veterinary sciences, Middle Aged, biology.organism_classification, 040401 food science, Fermentation, Odorants, Female, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be782482a0122bd605c863ea2d5cef0f
https://doi.org/10.1007/s10295-014-1402-y