Use of ozonation to sanitize the grapes during red wine making. Effect on acidification, phenols, aroma, sensory profile, and implications in the implantation of Lachancea thermotolerans yeasts and SO2 reduction - Morata, A; Escott, C; Vaquero, C; del Fresno, JM; Loira, I; Cuerda, R; González, C (Food Bioscience, 2025)