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Cited article:

Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine

Maurizio Ciani, Laura Canonico, Lucia Oro, Francesca Comitini

BIO Web of Conferences, 3 (2014) 02015

Published online: 2015-01-21

DOI: https://doi.org/10.1051/bioconf/20140302015

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

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Frontiers in Microbiology 6 (2016)
DOI: 10.3389/fmicb.2015.01563
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Evaluation of different co-inoculation time of non-Saccharomyces/Saccharomycesyeasts in order to obtain reduced ethanol wines

María Victoria Mestre, Yolanda Paola Maturano, Laura Mercado, et al.
BIO Web of Conferences 7 02025 (2016)
DOI: 10.1051/bioconf/20160702025
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Synbiotic Fermentation for the Co-Production of Lactic and Lactobionic Acids from Residual Dairy Whey

Cristina García, Manuel Rendueles and Mario Díaz
Biotechnology Progress (2017)
DOI: 10.1002/btpr.2507
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