Occurrence of Lactic Acid Bacteria During the Different Stages of Vinification and Conservation of Wines

We showed that the growth of lactic acid bacteria during alcoholic fermentation depends on the composition of the must. We illustrated how the addition of sulfur dioxide to the must before fermentation and the temperature of storage both affect the growth of these bacteria in the wine. Whereas speci...

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Εκδόθηκε σε:	Appl Environ Microbiol
Κύριοι συγγραφείς:	Lafon-Lafourcade, S., Carre, E., Ribéreau-Gayon, P.
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	American Society for Microbiology (ASM) 1983
Θέματα:	Food Microbiology
Διαθέσιμο Online:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC239482/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16346401/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.46.4.874-880.1983
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