Malolactic fermentation of wines with immobilised lactic acid bacteria – Influence of concentration, type of support material and storage conditions-Reference-Cited by-同舟云学术

Malolactic fermentation of wines with immobilised lactic acid bacteria – Influence of concentration, type of support material and storage conditions

Published:2013-06 Issue:2-3 Volume:138 Page:1510-1514
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Genisheva Z.,Mussatto S.I.,Oliveira J.M.,Teixeira J.A.

Funder

FCT

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference16 articles.

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2. Control of malolactic fermentation in wine. A review;Bauer;South African Journal for Enology and Viticulture,2004

3. Standard methods for the examination of water and wastewater,1989

4. Improved stability of immobilized Lactobacillus sp. cells for the control of malolactic fermentation in wine;Crapisi;American Journal of Enology and Viticulture,1987

5. Wine production by immobilized cell systems;Diviès,2005

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