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Palabras clave – provistas por la editorial

low-ethanol wines; wine-related fungi; non-Saccharomyces; yeasts; narince; wine quality; tryptophol; low ethanol wine; serotonin; non-conventional yeasts; Bombino bianco; Schizosaccharomyces pombe; volatile compounds; ethyl carbamate; phthalates; autochthonous; meta-taxonomic analysis; Pichia kluyveri; pH control; IAA; Torulaspora delbrueckii; chemical analyses; aroma profile; yeast; enzymatic patterns; wine flavor; fermentation; must replacement; Saccharomyces cerevisiae; malolactic fermentation; wine; HACCP; food quality; sequential inoculation; alcoholic beverages; itaconic acid; biocontrol application; white wine; hydroxytyrosol; tryptophan; glucose; kinetic analysis; wine aroma; amino acid decarboxylation; lactic acid bacteria; vineyard soil; wine color; tyrosol; Saccharomyces; Gompertz-model; sequential culture; biogenic amines; SO2 reduction; climate change; Vineyard Microbiota; A. terreus; sulfur dioxide; human health-promoting compounds; Hanseniaspora guilliermondii; non-Saccharomyces screening; aromatic/sensorial profiles; Malvar (Vitis vinifera L. cv.); probiotics; Yeasts; native yeast; color; glutathione; hot pre-fermentative maceration; technological characterization; wine-related bacteria; Riesling; Torulaspora microellipsoides; Lachancea thermotolerans; Metschnikowia pulcherrima; cashew apple juice; resveratrol; biocontrol; shiraz; Tannat; ochratoxin A; aroma compound; trehalose; wine composition; Hanseniaspora uvarum yeast; food safety; acidity; sensory evaluation; viticulture; melatonin; alcoholic fermentation; aroma