Use of Non-Saccharomyces Yeast to Enhance the Acidity of Wines Produced in a Warm Climate Region: Effect on Wine Composition

FERNANDO SÁNCHEZ SUÁREZRAFAEL PEINADO AMORES2026-01-292026-01-29202410.3390/fermentation100100172-s2.0-85183098428https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/37358Biochemistry, Genetics and Molecular Biology (miscellaneous)Food SciencePlant ScienceUse of Non-Saccharomyces Yeast to Enhance the Acidity of Wines Produced in a Warm Climate Region: Effect on Wine Compositionresearch article