Sorbate Tolerance by Lactic Acid Bacteria Associated with Grapes and Wine
- 1 July 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (4) , 1077-1078
- https://doi.org/10.1111/j.1365-2621.1986.tb11240.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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- Occurrence of Lactic Acid Bacteria During the Different Stages of Vinification and Conservation of WinesApplied and Environmental Microbiology, 1983
- Microorganisms Involved in the Spoilage of Fermented Fruit JuicesJournal of Food Protection, 1982
- Antimicrobial Activity of SorbateJournal of Food Protection, 1981
- Wine Constituents Arising from Sorbic Acid Addition, and Identification of 2-Ethoxyhexa-3,5-Diene as Source of Geranium-Like Off-OdorAmerican Journal of Enology and Viticulture, 1975
- INFLUENCE OF SORBIC ACID ON THE GROWTH OF CERTAIN SPECIES OF BACTERIA, YEASTS, AND FILAMENTOUS FUNGIJournal of Bacteriology, 1959