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doi: 10.1016/j.ijfoodmicro.2011.08.026 Summary Keywords non- Saccharomyces yeasts, Lachancea thermotolerans , Hanseniaspora spp., Metschnikowia pulcherrima , pH control, alcohol reduction, bioprotection, SO 2 alternatives Citation Comuzzo P, del Fresno JM, Voce S, Loira I and Morata A (2023) Emerging biotechnologies and non-thermal technologies for winemaking in a context of global warming