Publication | Open Access

Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine

Food ChemistryEngineeringFood FermentationEnvironmental EngineeringWine TastingFood MicrobiologyMicrobial EcologyEnvironmental MicrobiologyNatural Winemaking ProcessMicrobiologyChemical CharacteristicsMicrobiological DegradationFood BioprocessingFood SafetyIndustrial LevelHealth Sciences