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Outlining a future for non-Saccharomyces yeasts: Selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation

Food FermentationFood SpoilageSaccharomyces CerevisiaeNon-saccharomyces YeastsWine TastingFood MicrobiologyYeastMicrobiologyPublic HealthGrape Juice FermentationFood SafetyHealth Sciences