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Palabras clave – provistas por la editorial

Metschnikowia pulcherrima; Lachancea thermotolerans; Torulaspora delbrueckii; Grenache; Graciano; ochratoxin A (OTA); mycotoxins; biogenic amines (BAs); ethyl carbamate (EC); organic wines; non-Saccharomyces; alcohol reduction; native yeast; sequential fermentation; wine; uninoculated fermentation; yeast; sulphur dioxide; non-Saccharomyces yeasts; mixed starter cultures; fermentation; Sangiovese; sensory analysis; antimicrobial peptides; Brettanomyces bruxellensis; Candida intermedia; Pichia guilliermondii; reactive oxygen species; Hanseniaspora vineae; alcoholic fermentation; ageing on lees; polysaccharides; white wines; winemaking; aging-on-lees; yeast assimilable nitrogen; Saccharomyces non-cerevisiae; ethanol; glycerol; glycolysis; pyruvate kinase; fermentation evolution clade; sensory improvement; dealcoholization; SO2; grape variety; Schizosaccharomyces pombe