Evolution of Acetic Acid Bacteria During Fermentation and Storage of Wine

Acetic acid bacteria were present at all stages of wine making, from the mature grape through vinification to conservation. A succession of Gluconobacter oxydans, Acetobacter pasteurianus, and Acetobacter aceti during the course of these stages was noted. Low levels of A. aceti remained in the wine;...

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Dettagli Bibliografici
Pubblicato in:Appl Environ Microbiol
Autori principali: Joyeux, A., Lafon-Lafourcade, S., Ribéreau-Gayon, P.
Natura: Artigo
Lingua:Inglês
Pubblicazione: American Society for Microbiology (ASM) 1984
Soggetti:
Food Microbiology
Accesso online:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC240349/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16346581/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.48.1.153-156.1984
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