Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine-Reference-Cited by-同舟云学术

Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine

Published:2013-04 Issue:2 Volume:33 Page:271-281
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Gobbi Mirko,Comitini Francesca,Domizio Paola,Romani Cristina,Lencioni Livio,Mannazzu Ilaria,Ciani Maurizio

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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5. Continuous deacidification of wine by immobilized Schizosaccharomyces pombe cells: evaluation of malic acid degradation rate and analytical profiles;Ciani;Journal of Applied Bacteriology,1995

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