1. Whiting GC. Organic acid metabolism of yeasts during fermentation of alcoholic beverages—A review. J. I. Brewing 82: 84–92 (1976)
2. Davis CR, Wibowo D, Eschenbruch R, Lee TH, Fleet GH. Practical implications of malolactic fermentation: A review. Am. J. Enol. Viticult. 36: 290–301 (1985)
3. Versari A, Parpinello GP, Cattaneo M. Leuconostoc oenos and malolactic fermentation in wine: A review. J. Ind. Microbiol. Biot. 23: 447–455 (1999)
4. Henick-Kling T. Control of malo-lactic fermentation in wine: Energetics, flavour modification and methods of starter culture preparation. J. Appl. Bacteriol. Symp. Suppl. 79: 29S–37S (1995)
5. Nour V, Trandafir I, Ionica ME. HPLC organic acid analysis in different citrus juices under reversed phase conditions. Not. Bot. Horti Agrobo. 38: 44–48 (2010)