Technological Improvement of Malolactic Fermentation in Wine by Immobilized Microbial Cells in a Continuous Flow Reactora
- 1 June 1987
- journal article
- Published by Wiley in Annals of the New York Academy of Sciences
- Vol. 501 (1) , 386-389
- https://doi.org/10.1111/j.1749-6632.1987.tb45743.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Malolactic Fermentation and Secondary Product Formation in Wine by Leuconostoc oenos Cells Immobilized in a Continuous-flow ReactoraAnnals of the New York Academy of Sciences, 1984
- 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
- The immobilization of microbial cells, subcellular organelles, and enzymes in calcium alginate gelsBiotechnology & Bioengineering, 1977
- Effect of pH on Malo-Lactic Fermentation in WineAmerican Journal of Enology and Viticulture, 1971