The effect of acetic acid bacteria upon the growth and metabolism of yeasts during the fermentation of grape juice-Reference-Cited by-同舟云学术

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The effect of acetic acid bacteria upon the growth and metabolism of yeasts during the fermentation of grape juice

Published:1989-11 Issue:5 Volume:67 Page:471-481
ISSN:0021-8847
Container-title:Journal of Applied Bacteriology
language:en
Short-container-title:

Author:

Drysdale G.S.,Fleet G.H.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1989.tb02518.x/fullpdf

Reference31 articles.

1. Evaluation of thresholds and minimum difference concentrations for various constituents of wines. I. Water solutions of pure substances;Berg;Food Technology,1955

2. Growth and metabolism of lactic acid bacteria during and after malolactic fermentation of wines at different pH;Davis;Applied and Environmental Microbiology,1986

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4. Influence of succinic acid on <i>Oenococcus oeni</i> and malolactic fermentation;OENO One;2022-08-03

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