Effects of grape marcs acidification treatment on the evolution of indigenous yeast populations during the production of grappa
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.2011.05060.x/fullpdf
Reference21 articles.
1. Yeast population dynamics during pilot-scale storage of grape marcs for the production of Grappa, a traditional Italian alcoholic beverage;Bovo;Int J Food Microbiol,2009
2. Dynamics of indigenous yeast populations during spontaneous fermentation of wines from Mendoza, Argentina;Combina;Int J Food Microbiol,2005
3. Preliminary study on a cooling practice of grape pomace during storage on an industrial scale;Da Porto;Ital J Food Sci,2004
4. Measures of the amount of ecologic association between species;Dice;Ecology,1945
5. EEC 1989 EEC Council Regulation no. 1576/89 of 29 May 1989
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