Effect of the Addition of Non-<i>Saccharomyces</i> at First Alcoholic Fermentation on the Enological Characteristics of Cava Wines

by Ana María Mislata, Miquel Puxeu, Immaculada Andorrà, Noelia Espligares, Sergi de Lamo, Montserrat Mestres, Raúl Ferrer-Gallego
Published 2021-04-01