Yeast and Bacterial Control in Winemaking

Author:

Henick-Kling Th.

Publisher

Springer Berlin Heidelberg

Reference208 articles.

1. Akuzawa R, Ito O, Yokoyama K (1983) Two types of intracellular proteinase from dairy lactic acid bacteria. Jpn J Zootechn Sci 54:685–689

2. Amachi T (1975) Chemical structure of a growth factor (TJF) and its physical significance for malo-lactic bacteria. In: Carr JG, Cutting CV, Whiting GC (eds) Lactic acid bacteria in beverages and foodAcademic Press, London, pp 103–118

3. Amachi T, Yoshizumi H (1969) Studies on the bacteria isolated from wine. Part V. Isolation and properties of the growth factor from tomato juice for a bacterium inducing malo-lactic fermentation. Agric Biol Chem 33:139–146

4. Amerine MA, Kunkee RE (1968) Microbiology of winemaking. Annu Rev Microbiol 22:323–358

5. Amerine MA, Ough CS (1980) Methods for analysis of musts and wines. John Wiley, New York

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