TY  - GEN 
AU  - Clemente Jiménez, Josefa María
AU  - Mingorance Cazorla, Lydia
AU  - Martínez Rodríguez, Sergio
AU  - Las Heras Vázquez, Francisco Javier
AU  - Rodríguez Vico, Felipe
PY  - 2005
SN  - 1879-3460
UR  - http://hdl.handle.net/10835/16560
AB  - The use of Pichia fermentans in pure cultures and sequential mixtures with Saccharomyces cerevisiae has been studied to
improve the aromatic compounds and characteristics of a wine. P. fermentans has proved to be a good starter strains for...
LA  - en
KW  - Pichia fermentans
KW  - Saccharomyces cerevisiae
KW  - Sequential mixture fermentation
KW  - Wine
TI  - Influence of sequential yeast mixtures on wine fermentation
ER  -