Growth and Metabolism of Lactic Acid Bacteria during and after Malolactic Fermentation of Wines at Different pH
- 1 March 1986
- journal article
- research article
- Published by American Society for Microbiology in Applied and Environmental Microbiology
- Vol. 51 (3) , 539-545
- https://doi.org/10.1128/aem.51.3.539-545.1986
Abstract
Commercially produced red wines were adjusted to pH 3.0, 3.2, 3.5, 3.7, or 4.0 and examined during and after malolactic fermentation for growth of lactic acid bacteria and changes in the concentrat...This publication has 6 references indexed in Scilit:
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