Observations on the microbial ecology of traditional alcoholic cider storage vats
- 31 August 1997
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 14 (4) , 353-361
- https://doi.org/10.1006/fmic.1997.0105
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- Co-immobilization of selected yeast and bacteria for controlled flavour development in an alcoholic cider beverageProcess Biochemistry, 1996
- CONTROLLED PRODUCTION OF CIDER BY INDUCTION OF ALCOHOLIC FERMENTATION AND MALOLACTIC CONVERSIONJournal of the Institute of Brewing, 1996
- BACTERIAL ADHERENCE AND VIABILITY ON CUTTING BOARD SURFACESJournal of Food Safety, 1994
- Cutting Boards of Plastic and Wood Contaminated Experimentally with BacteriaJournal of Food Protection, 1994
- Biofilms and their consequences, with particular reference to hygiene in the food industryJournal of Applied Bacteriology, 1993
- Effects on Scotch whisky composition and flavour of maturation in oak casks with varying historiesInternational Journal of Food Science & Technology, 1993
- Formation and dispersal of bacterial biofilms in vivo and in situJournal of Applied Bacteriology, 1993
- The effect of cask charring on Scotch whisky maturationInternational Journal of Food Science & Technology, 1993
- LACTIC ACID BACTERIA AND MALOLACTIC FERMENTATION IN THE MANUFACTURE OF SPANISH CIDERJournal of the Institute of Brewing, 1990
- Factors affecting the induction of malolactic fermentation in red wines with Leuconostoc oenosJournal of Applied Bacteriology, 1988