1.
Gallo A, Guzzon R, Ongaro M, Paolini M, Nardin T, Malacarne M, et al. Biological acidification of “<i>Vino Santo di Gambellara</i>” by mixed fermentation of <i>L.&nbsp;thermotolerans</i> and <i>S.&nbsp;cerevisiae</i>. Role of nitrogen in the evolution of fermentation and aroma profile. OENO One [Internet]. 2023 Aug. 29 [cited 2024 May 26];57(3):205-17. Available from: https://oeno-one.eu/article/view/7376