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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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Fleet, G. H., Lafon-Lafourcade, S., Ribéreau-Gayon, P.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1984
Assuntos:	Food Microbiology
Acesso em linha:	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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