Wine aroma profile modification by Oenococcus oeni strains from Rioja Alavesa region: selection of potential malolactic starters
Iñaki Diez‐Ozaeta, María Lavilla, Félix Amárita
International Journal of Food Microbiology
Concepts
Oenococcus oeniMalolactic fermentationWineAroma of wineAromaFood scienceLinaloolChemistry