Evaluating the influence of simultaneous inoculation of SiO2-alginate encapsulated bacteria and yeasts on volatiles, amino acids, biogenic amines and sensory profile of red wine with lysozyme addition

1. Rodríguez-Nogales, J.M.
2. Simó, G.
3. Pérez-Magariño, S.
4. Cano-Mozo, E.
5. Fernández-Fernández, E.
6. Ruipérez, V.
7. Vila-Crespo, J.