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Applications of Metschnikowia pulcherrima in wine biotechnology
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Enhancement effect of odor and multi-sensory superposition on sweetness
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Effect of co-fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae on the quality and flavor of blueberry wine
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The influence of non- Saccharomyces species on wine fermentation quality parameters
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Metabolomics and flavor diversity of viognier wines co-fermented with Saccharomyces cerevisiae from different sources of Metschnikowia pulcherrima strains
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Non-Saccharomyces as biotools to control the production of off-flavors in wines
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