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Effect of co‐inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland |
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| Authors: | Andrea Versari Chiara Patrizi Giuseppina Paola Parpinello Alessia Umberta Mattioli Luca Pasini Matteo Meglioli Giuseppe Longhini |
| Affiliation: | 1. Department of Agricultural and Food Sciences, University of Bologna, Cesena, (FC), Italy;2. Mosti Mondiale Inc., Sainte‐Catherine, Québec, Canada;3. Vini e Distillati Delea, Losone, Switzerland |
| Abstract: | |
| Keywords: | malolactic fermentation Oenococcus oeni Saccharomyces yeast HPLC GC sensory analysis |