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    Effect of Using Different Blends of Non-Saccharomyces Yeast Isolated from Italia and Negra Criolla Grapes on the Aromatic Diversity and Sensory Profile of Piscos

    Effect of Using Different Blends of Non-Saccharomyces Yeast Isolated from Italia and Negra Criolla Grapes on the Aromatic Diversity and Sensory Profile of Piscos by César Augusto Napa-Almeyda, Carolina Muñoz-González, Marcial Silva-Jaimes, Luis Condezo-Hoyos, María Ángeles Pozo-Bayón

    Published 2024-12-01
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