Malolactic Fermentation and Secondary Product Formation in Wine by Leuconostoc oenos Cells Immobilized in a Continuous-flow Reactora
- 16 December 1984
- journal article
- Published by Wiley in Annals of the New York Academy of Sciences
- Vol. 434 (1) , 461-464
- https://doi.org/10.1111/j.1749-6632.1984.tb29869.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Potential Application of Immobilized Viable Cells in the Food Industry: Malolactic Fermentation of WinePublished by Springer Nature ,1982
- Immobilization ofLeuconostoc Oenosml 34 in Calcium Alginate Gels and its Application to Wine TechnologyAmerican Journal of Enology and Viticulture, 1982
- Developments in Malo-Lactic Fermentation of Australian Red Table WinesAmerican Journal of Enology and Viticulture, 1977
- Malo-Lactic Fermentation and WinemakingPublished by American Chemical Society (ACS) ,1974
- Natural Malo-Lactic Fermentation in New York State WinesAmerican Journal of Enology and Viticulture, 1970