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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Autores principales: Henick-Kling, T., Sandine, W. E., Heatherbell, D. A.
Formato: Artigo
Lenguaje:Inglês
Publicado: 1989
Materias:
Food Microbiology
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC202995/
https://ncbi.nlm.nih.gov/pubmed/16347992
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