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...

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Dades bibliogràfiques

Publicat a:	Appl Environ Microbiol
Autors principals:	Fleet, G. H., Lafon-Lafourcade, S., Ribéreau-Gayon, P.
Format:	Artigo
Idioma:	Inglês
Publicat:	American Society for Microbiology (ASM) 1984
Matèries:	Food Microbiology
Accés en línia:	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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