Use of Indigenous Hanseniaspora vineae and Metschnikowia pulcherrima Co-fermentation With Saccharomyces cerevisiae to Improve the Aroma Diversity of Vidal Blanc Icewine

Overview of attention for article published in Frontiers in Microbiology, October 2018

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RT @wineseq: Improving aroma diversity of a #wine with #microbes. Now it's possible! https://t.co/gUyGzmSPeE

Improving aroma diversity of a #wine with #microbes. Now it's possible! https://t.co/gUyGzmSPeE

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