Article Versions Notes

Mislata AM, Puxeu M, Andorrà I, Espligares N, de Lamo S, Mestres M, Ferrer-Gallego R. Effect of the Addition of Non-Saccharomyces at First Alcoholic Fermentation on the Enological Characteristics of Cava Wines. Fermentation. 2021; 7(2):64. https://doi.org/10.3390/fermentation7020064

Mislata, Ana María, Miquel Puxeu, Immaculada Andorrà, Noelia Espligares, Sergi de Lamo, Montserrat Mestres, and Raúl Ferrer-Gallego. 2021. "Effect of the Addition of Non-Saccharomyces at First Alcoholic Fermentation on the Enological Characteristics of Cava Wines" Fermentation 7, no. 2: 64. https://doi.org/10.3390/fermentation7020064

Mislata, A. M., Puxeu, M., Andorrà, I., Espligares, N., de Lamo, S., Mestres, M., & Ferrer-Gallego, R. (2021). Effect of the Addition of Non-Saccharomyces at First Alcoholic Fermentation on the Enological Characteristics of Cava Wines. Fermentation, 7(2), 64. https://doi.org/10.3390/fermentation7020064