{"title":"Use of Non-Saccharomyces Yeasts in Red Winemaking","authors":"M. Ciani, F. Comitini","doi":"10.1016/B978-0-12-814399-5.00004-9","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":414555,"journal":{"name":"Red Wine Technology","volume":"94 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"16","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Red Wine Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/B978-0-12-814399-5.00004-9","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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