Evaluation of Malolactic Bacteria Isolated from Oregon Wines

Oregon is a cool wine-producing region where grapes characteristically contain high concentrations of organic acids. To reduce the natural acidity and increase the microbiological stability and flavor complexity of the wine, malolactic fermentation is encouraged. In this study, strains of Leuconosto...

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Bibliographische Detailangaben
Hauptverfasser: Henick-Kling, T., Sandine, W. E., Heatherbell, D. A.
Format: Artigo
Sprache:Inglês
Veröffentlicht: 1989
Schlagworte:
Food Microbiology
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC202995/
https://ncbi.nlm.nih.gov/pubmed/16347992
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