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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Autors principals: Henick-Kling, T., Sandine, W. E., Heatherbell, D. A.
Format: Artigo
Idioma:Inglês
Publicat: 1989
Matèries:
Food Microbiology
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC202995/
https://ncbi.nlm.nih.gov/pubmed/16347992
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