Molecular Wine Microbiology || Saccharom
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Alfonso V. Carrascosa Santiago, Rosario Munoz, Ramon Gonzalez Garcia
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Article
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2011
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Academic Press
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English
β 421 KB
Microbiology has long been recognized as a key tool in studying wine production, however only more recently has that study been conducted at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also the safety. Understanding at a