The combination effect of pH, SO₂, ethanol and temperature on the growth of Leuconostoc oenos

This publication has 12 references indexed in Scilit:

• A numerical taxonomic study ofLeuconostoc oenosstrains from wine
  Journal of Applied Bacteriology, 1987
• Occurrence of Lactic Acid Bacteria During the Different Stages of Vinification and Conservation of Wines
  Applied and Environmental Microbiology, 1983
• Wine Deacidification
  Published by Elsevier ,1979
• Developments in Malo-Lactic Fermentation of Australian Red Table Wines
  American Journal of Enology and Viticulture, 1977
• The Toxicity of Sulphur Dioxide towards Certain Lactic Acid Bacteria from Fermented Apple Juice
  Journal of Applied Bacteriology, 1976
• Malo-Lactic Fermentation
  Advances in applied microbiology, 1968
• Leuconostoc oenos sp.nov.
  Journal of General Microbiology, 1967
• Inhibition of certain lactic acid bacteria by free and bound sulphur dioxide
  Journal of the Science of Food and Agriculture, 1963
• Bacterial Spoilage of Wines with special Reference to California Conditions
  Published by Elsevier ,1955