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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| Publicat a: | Appl Environ Microbiol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1984
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| Matèries: | |
| Accés en línia: | 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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