Factors affecting the induction of malolactic fermentation in red wines with Leuconostoc oenos
- 1 May 1988
- journal article
- research article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 64 (5) , 421-428
- https://doi.org/10.1111/j.1365-2672.1988.tb05099.x
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Inter-relationships between strains of Saccharomyces cerevisiae from the Champagne area and lactic acid bacteriaLetters in Applied Microbiology, 1987
- Selection and modification of yeasts and lactic acid bacteria for wine fermentationFood Microbiology, 1984
- Wine DeacidificationPublished by Elsevier ,1979
- Production of sulphite and sulphide by low-and high-sulphite forming wine yeastsArchiv für Mikrobiologie, 1976
- Malo-Lactic Fermentation and WinemakingPublished by American Chemical Society (ACS) ,1974
- Influence of different yeasts on the growth of lactic acid bacteria in wineJournal of the Science of Food and Agriculture, 1968