The influence of Kloeckera apiculata and Candida pulcherrima yeasts on wine fermentation

Author:

Zohre D.E,Erten H

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference22 articles.

1. Growth of natural yeast flora during the fermentations of inoculated wines;Heard;Appl. Environ. Microbiol.,1985

2. Occurrence and growth of yeast species during the fermentation of some australian wines;Heard;Food Technol. Austr.,1986

3. The effects of temperature and pH on the growth of yeast species during the fermentation of grape juice;Heard;J. Appl. Bacteriol.,1988

4. Role, enological properties and potential use of non-Saccharomyces wine yeasts;Ciani;Recent Res. Dev. Microbiol.,1997

5. Growth during fermentation;Fleet,1993

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