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Cited article:

Study of the effectiveness of a strain of Saccharomyces cerevisiae selected for the production of wines with higher acidity and lower alcoholic strength

Olga Pascual, Pere Pons-Mercadé, Jordi Gombau, Anne Ortiz-Julien, José M. Heras, Francesca Fort, Joan Miquel Canals, Fernando Zamora

BIO Web Conf., 9 (2017) 02002

Published online: 2017-07-04

DOI: https://doi.org/10.1051/bioconf/20170902002

This article has been cited by the following article(s):

Biological management of acidity in wine industry: A review

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International Journal of Food Microbiology 375 109726 (2022)
https://doi.org/10.1016/j.ijfoodmicro.2022.109726

Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma

Debora Mecca, Santiago Benito, Beata Beisert, et al.
Fermentation 6 (1) 35 (2020)
https://doi.org/10.3390/fermentation6010035