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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| Publicado no: | Appl Environ Microbiol |
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| Principais autores: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology (ASM)
1989
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC202995/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16347992/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.55.8.2010-2016.1989 |
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