Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae
Karina Medina(Universidad de la República), Francisco Carrau(Universidad de la República de Uruguay), Meivi Gómez, Eduardo Boido(Universidad de la República), Eduardo Dellacassa(Universidad de la República), Marianne Barquet(Instituto de Investigaciones Biológicas Clemente Estable), Octavio Gioia, Laura Fariña(Universidad de la República), Carina Gaggero(Instituto de Investigaciones Biológicas Clemente Estable)
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