Analysis of lactic acid bacteria populations during spontaneous malolactic fermentation of Tempranillo wines at five wineries during two consecutive vintages-Reference-Cited by-同舟云学术

Analysis of lactic acid bacteria populations during spontaneous malolactic fermentation of Tempranillo wines at five wineries during two consecutive vintages

Published:2010-01 Issue:1 Volume:21 Page:70-75
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Ruiz P.,Izquierdo P.M.,Seseña S.,Palop M.Ll.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference22 articles.

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2. Effect of oenological practices on microbal populations using culture-independent techniques;Andorrá;Journal of Food Microbiology,2008

3. Growth and metabolism of lactic acid bacteria during fermentation and conservation of some Australian wines;Davis;Food Technology in Australia,1985

4. Identification of lactic acid bacteria isolated from South African brandy base wines;du Plessis;International Journal of Food Microbiology,2004

5. Phenotypic and genotypic characterization of Oenococcus oeni strains isolated from typical Italian wines;Guerrini;International Journal of Food Microbiology,2003

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