Spoilage of bottled red wine by acetic acid bacteria
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1472-765X.2003.01314.x/fullpdf
Reference35 articles.
1. Use of a polymerase chain reaction for specific detection of the malolactic fermentation bacterium Oenococcus oeni (formerly Leuconostoc oenos) in grape juice and wine samples
2. An industry trial provides further evidence for the role of corks in oxidative spoilage of bottled wines
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