Biological acidification of “&lt;i&gt;Vino Santo di Gambellara&lt;/i&gt;” by mixed fermentation of &lt;i&gt;L.&amp;nbsp;thermotolerans&lt;/i&gt; and &lt;i&gt;S.&amp;nbsp;cerevisiae&lt;/i&gt;. Role of nitrogen in the evolution of fermentation and aroma profile
OENO One