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Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts

Food FermentationFlavoromicsHealth SciencesAromatic Profile AnalysisWine TastingMetabolic EngineeringYeastMicrobiologyMetabolomicsMedicineYeast–yeast InteractionsSauvignon Blanc Wine