Use of starter cultures ofLactobacillusto induce malolactic fermentation in wine-Reference-Cited by-同舟云学术

Use of starter cultures ofLactobacillusto induce malolactic fermentation in wine

Published:2017-01-18 Issue:1 Volume:23 Page:15-21
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Australian Journal of Grape and Wine Research

Author:

Lucio O.¹,Pardo I.¹,Heras J.M.²,Krieger-Weber S.³,Ferrer S.¹

Affiliation:

1. Enolab/Estructura de Recerca Interdisciplinar en BioTecnologia i Biomedicina/Innovación para una Vitivinicultura Sostenible y de Calidad; University of Valencia; Valencia Spain

2. Lallemand Bio; Barcelona Spain

3. Lallemand; Korntal-Münchingen Germany

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12261/fullpdf

Reference67 articles.

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2. Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation;Berbegal;Food Microbiology,2016

3. Bou , M. Krieger , S. 2006 Alcohol-tolerant malolactic strains for the maturation of wines with average or high pH

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