Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes. Effect on wine composition

MARÍA DE LAS NIEVES LÓPEZ DE LERMA EXTREMERARAFAEL PEINADO AMORES2026-01-292026-01-29201110.1016/j.ijfoodmicro.2010.12.0042-s2.0-79951549616https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/23034Food ScienceMicrobiologyFood ScienceMicrobiologyUse of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes. Effect on wine compositionresearch article