Evaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines

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dc.catalogadorkjc
dc.contributor.authorSergio Benavides
dc.contributor.authorFranco Melazzini, Wendy Veronica
dc.contributor.authorConsuelo Ceppi De Lecco
dc.contributor.authorAngélica Durán
dc.contributor.authorAlejandra Urtubia
dc.date.accessioned2024-03-04T17:01:39Z
dc.date.available2024-03-04T17:01:39Z
dc.date.issued2022
dc.fechaingreso.objetodigital2024-03-25
dc.fuente.origenORCID
dc.identifier.doi10.3390/jof8030259
dc.identifier.urihttps://doi.org/10.3390/jof8030259
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/83654
dc.information.autorucEscuela de Ingeniería; Franco Melazzini, Wendy Veronica; 0000-0001-5858-8554; 219464
dc.language.isoen
dc.nota.accesoContenido completo
dc.rightsacceso abierto
dc.titleEvaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines
dc.typeartículo
sipa.codpersvinculados219464
sipa.trazabilidadORCID;2024-01-22
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