The numbers of yeasts associated with wine grapes of Bordeaux-Reference-Cited by-同舟云学术

The numbers of yeasts associated with wine grapes of Bordeaux

Published:1972 Issue:1 Volume:83 Page:52-55
ISSN:0302-8933
Container-title:Archiv f�r Mikrobiologie
language:en
Short-container-title:Archiv. Mikrobiol.

Author:

Barnett James A.,Delaney Margaret A.,Jones Eryl,Magson Anne B.,Winch Brenda

Publisher

Springer Science and Business Media LLC

Subject

Genetics,Molecular Biology,General Medicine,Biochemistry,Microbiology

Link

http://link.springer.com/content/pdf/10.1007/BF00425044.pdf

Reference11 articles.

1. Beech, F. W., Davenport, R. R.: The role of yeast in cider-making. In: The yeasts (A. H. Rose and J. S. Harrison, edit.), vol. 3, pp. 74?146. London-New York: Academic Press 1970.

2. Buhagiar, R. W. M., Barnett, J. A.: The yeasts of strawberries. J. appl. Bact. 34, 727?739 (1971).

3. Davenport, R. R.: The flora of a vineyard. Report of Long Ashton Research Station, University of Bristol, pp. 120?122 (1969).

4. Domercq, S.: Étude et classification des levures de vin de la Gironde. Thèse, Université de Bordeaux 1956.

5. Kunkee, R. E., Amerine, M. A.: Yeasts in wine-making. In: The yeasts (A. H. Rose and J. S. Harrison, edit.), vol. 3, pp. 5?71. London-New York: Academic Press 1970.

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