Ethyl carbamate content in wines with malolactic fermentation induced at different points in the vinification process-Reference-Cited by-同舟云学术

Ethyl carbamate content in wines with malolactic fermentation induced at different points in the vinification process

Published:2010-06-16 Issue:1 Volume:61 Page:199-206
ISSN:1590-4261
Container-title:Annals of Microbiology
language:en
Short-container-title:Ann Microbiol

Author:

Masqué M. C.,Soler M.,Zaplana B.,Franquet R.,Rico S.,Elorduy X.,Puig A.,Bertran E.,Capdevila F.,Palacios A. T.,Romero S. V.,Heras J. M.,Krieger-Weber S.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s13213-010-0071-y.pdf

Reference27 articles.

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3. Bellman RB, Kunkee RE (1985) Inducing simultaneous malolactic-alcoholic fermentation in red table wines. In: LeeTH (ed) Proceedings of the Australian Society for Viticulture Oenol Sem Malolactic Fermentation, pp 97–112

4. De Man JC, Rogosa M, Sharpe ME (1960) A medium for the cultivation of lactobacilli. J Appl Bacteriol 23:130–135

5. Franco E (1992) Fermentación maloláctica con uvas y vinos de Aragón. Inducción vinos con Lactobacillus plantarum vinos con Leuconostoc oenos. Vitivinicultura 9–10:54–57

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