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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Detaylı Bibliyografya
Asıl Yazarlar: Fleet, G. H., Lafon-Lafourcade, S., Ribéreau-Gayon, P.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: 1984
Konular:
Food Microbiology
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC241671/
https://ncbi.nlm.nih.gov/pubmed/16346661
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