Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation

JUAN MARTÍN GÓMEZMªÁNGELES VARO SANTOSMARÍA TERESA GARCÍA MARTÍNEZMARÍA PÉREZ SERRATOSAJULIETA MÉRIDA GARCÍA2026-01-292026-01-29202310.3390/foods122139252-s2.0-85176582532https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/37130Food ScienceHealth (social science)Health Professions (miscellaneous)MicrobiologyPlant ScienceEnhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentationresearch article