TY  - GEN 
AU  - Cordero Bueso, Gustavo Adolfo
AU  - Moraga Galindo, Javier
AU  - Ríos-Carrasco, María
AU  - Ruiz Muñoz, Marina
AU  - Cantoral Fernández, Jesús Manuel
A4  - Biomedicina, Biotecnología y Salud Pública
A4  - Química Orgánica
PY  - 2019
SN  - 2117-4458
UR  - http://hdl.handle.net/10498/22400
AB  - Acetic and some lactic acid bacteria are the main reason for the loss of quality of musts and wines, giving rise to defects such as "vinegary", "chopped" or preventing alcoholic and / or malolactic fermentation. The solution to this problem consists...
LA  - eng
PB  - E D P SCIENCES
TI  - Isolation of bacteriophages from must and wine for the elimination of contaminating bacteria as an alternative to the use of sulfurous
DO  - 10.1051/bioconf/20191502011
ER  -