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Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review.
Morata A, Escott C, Bañuelos MA, Loira I, Fresno JMD, González C, Suárez-Lepe JA. Morata A, et al. Among authors: loira i. Biomolecules. 2019 Dec 25;10(1):34. doi: 10.3390/biom10010034. Biomolecules. 2019. PMID: 31881724 Free PMC article. Review.
Wine bioacidification: Fermenting Airén grape juices with Lachancea thermotolerans and Metschnikovia pulcherrima followed by sequential Saccharomyces cerevisiae inoculation.
Izquierdo-Cañas PM, Del Fresno JM, Malfeito-Ferreira M, Mena-Morales A, García-Romero E, Heras JM, Loira I, González C, Morata A. Izquierdo-Cañas PM, et al. Among authors: loira i. Int J Food Microbiol. 2025 Jan 16;427:110977. doi: 10.1016/j.ijfoodmicro.2024.110977. Epub 2024 Nov 13. Int J Food Microbiol. 2025. PMID: 39557001
24 results