Quality Enhancement of Riesling Wine Through Co-Fermentation of Non-Saccharomyces Yeasts with beta-Glucosidase Activity and Saccharomyces cerevisiae

Fuente: PubMed "wine"
Curr Microbiol. 2026 Apr 15;83(6):300. doi: 10.1007/s00284-026-04887-1.NO ABSTRACTPMID:41986701 | DOI:10.1007/s00284-026-04887-1
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