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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Detaylı Bibliyografya
Asıl Yazarlar: Henick-Kling, T., Sandine, W. E., Heatherbell, D. A.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: 1989
Konular:
Food Microbiology
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC202995/
https://ncbi.nlm.nih.gov/pubmed/16347992
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