Use of a submerged yeast culture and lysozyme for the treatment of bacterial contamination during biological aging of sherry wines

Author:

Roldán A.M.ORCID,Lloret I.,Palacios V.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference36 articles.

1. Flor yeasts of Saccharomyces cerevisiae—Their ecology, genetics and metabolism;Alexandre;International Journalof Food Microbiology,2013

2. Acetic acid bacteria and wine: All is well until oxygen enters the scene;Bartowsky;The Australian & New Zealand Grapegrower and Winemaker,2004

3. Inhibitory effect of sulfur dioxide and other stress compounds in wine on the ATPase activity of Oenococcus oeni;Carreté;FEMS Microbiology Letter,2002

4. Methods for identifying acetic acid bacteria;Carr,1979

5. La vinificación del Jerez en el siglo XX;Casas,2008

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