Lactic Acid Bacteria and Malolactic Fermentation in Wine
Author:
Publisher
John Wiley & Sons, Ltd
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118868386.ch15/fullpdf
Reference109 articles.
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2. Characterization of fruity aroma modifications in red wines during malolactic fermentation;Antalick;J Agric Food Chem,2012
3. Influence of environmental parameters on production of the acrolein precursor 3-hydroxypropionaldehyde by Lactobacillus reuteri DSMZ 20016 and its accumulation by wine lactobacilli;Bauer;Int J Food Microbiol,2010
4. Multilocus sequence typing of Oenococcus oeni: detection of two subpopulations shaped by intergenic recombination;Bilhere;Appl Environ Microbiol,2009
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