Evolution of Yeasts and Lactic Acid Bacteria During Fermentation and Storage of Bordeaux Wines
The levels of yeasts and lactic acid bacteria that naturally developed during the vinification of two red and two white Bordeaux wines were quantitatively examined. Yeasts of the genera Rhodotorula, Pichia, Candida, and Metschnikowia occurred at low levels in freshly extracted grape musts but died o...
Kaydedildi:
| Yayımlandı: | Appl Environ Microbiol |
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| Asıl Yazarlar: | , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
American Society for Microbiology (ASM)
1984
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC241671/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16346661/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.48.5.1034-1038.1984 |
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