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Fermentation
Volume 8
Issue 11
10.3390/fermentation8110613
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Editorial

Enological Repercussions of Non-Saccharomyces Species 3.0

by
Antonio Morata
enotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Av. Puerta de Hierro, nº 2–4, 28040 Madrid, Spain
Fermentation 2022, 8(11), 613; https://doi.org/10.3390/fermentation8110613
Submission received: 21 October 2022 / Accepted: 3 November 2022 / Published: 8 November 2022
(This article belongs to the Special Issue Enological Repercussions of Non-Saccharomyces Species 3.0)
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The use of non-Saccharomyces in wine production has increased steadily since the commercial introduction of the first non-Saccharomyces strains produced as dry active yeasts at the beginning of the century by CHR Hansen and Lallemand (2004–2007) [...]

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MDPI and ACS Style

Morata, A. Enological Repercussions of Non-Saccharomyces Species 3.0. Fermentation 2022, 8, 613. https://doi.org/10.3390/fermentation8110613

AMA Style

Morata A. Enological Repercussions of Non-Saccharomyces Species 3.0. Fermentation. 2022; 8(11):613. https://doi.org/10.3390/fermentation8110613

Chicago/Turabian Style

Morata, Antonio. 2022. "Enological Repercussions of Non-Saccharomyces Species 3.0" Fermentation 8, no. 11: 613. https://doi.org/10.3390/fermentation8110613

APA Style

Morata, A. (2022). Enological Repercussions of Non-Saccharomyces Species 3.0. Fermentation, 8(11), 613. https://doi.org/10.3390/fermentation8110613

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