Endogenous CO2 Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production

MARÍA TERESA GARCÍA MARTÍNEZJUAN CARLOS GARCÍA MAURICIOJAIME MORENO GARCÍA2026-01-292026-01-29202310.3390/microorganisms110716302-s2.0-85166273094https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/36691MicrobiologyMicrobiology (medical)VirologyEndogenous CO2 Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Productionresearch article