Panikuttria Kuttappa Bhavya

We don’t have enough information about this author to calculate their statistics. If you think this is an error let us know.
Learn More
BACKGROUND Co-inoculation has been adapted by many wine-producing countries because it enhances the success of malolactic fermentation and reduces the fermentation cost, as well as time. However, wine phenolics have been sparsely highlighted during co-inoculation, even though polyphenols are an important parameter affecting wine colour, astringency and(More)
  • 1