Bacterial consortia at different wine fermentation phases of two typical Central European grape varieties: Blaufränkisch (Frankovka modrá) and Grüner Veltliner (Veltlínske zelené)-Reference-Cited by-同舟云学术

Bacterial consortia at different wine fermentation phases of two typical Central European grape varieties: Blaufränkisch (Frankovka modrá) and Grüner Veltliner (Veltlínske zelené)

Published:2016-01 Issue: Volume:217 Page:110-116
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Godálová Zuzana,Kraková Lucia,Puškárová Andrea,Bučková Mária,Kuchta Tomáš,Piknová Ľubica,Pangallo Domenico

Funder

Slovak Research and Development Agency

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference45 articles.

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4. The microbial ecology of wine grape berries;Barata;Int. J. Food Microbiol.,2012

5. Bacterial spoilage of wine and approaches to minimize it;Bartowsky;Lett. Appl. Microbiol.,2009

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