Interaction of pH, ethanol concentration and wine matrix on induction of malolactic fermentation with commercial ‘direct inoculation’ starter cultures

Author:

GOCKOWIAK HOLGER,HENSCHKE PAUL A.

Publisher

Wiley

Subject

Horticulture

Reference51 articles.

1. H. Alexander, P.J. Costello, J. Guzzo, F. Remize, and M. Guilloux-Benatier (2003 ) Yeast-bacteria interaction in wine: current knowledge and perspectives . International Journal of Food Microbiology (in press).

2. R.V. Asmundson, and W.J. Kelly (1990 ) The effect of temperature and ethanol concentration on the growth ofLeuconostoc oenos. Proceedings of the Seventh Australian Wine Industry Technical Conference, Adelaide, South Australia (Winetitles: Adelaide SA) pp.251 -252 .

3. R.B. Boulton, V.L. Singleton, L.F. Bisson, and R.E. Kunkee (1996 ) ‘Principles and practices of winemaking’. (Chapman and Hall: New York, NY) pp.244 -278 .

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