Immobilized-cell malolactic fermentation
Guardado en:
Publicado en: | Wein-Wissenschaft |
---|---|
Autor principal: | JANSSEN, Denise |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Wein-Wissenschaft v. 48, no. 3-6 (1993), p. 219-222 |
Materias: | |
Publicación relacionada: | Contenido en:
Wein-Wissenschaft |
Ejemplares similares
-
Immobilization of malolatic fermentation bacteria with an innovative technique
por: Guzzon, Raffaele - Influence of pre-culture conditions on the ability of Leuconostoc oenos to conduct malolactic fermentation in wine
-
An evaluation of combination of wine yeast and Leuconostoc oenos Strains in malolactic fermentation of chardonnay wine
por: AVEDOVECH, Richard -
Use of Lysozyme to inhibit malolactic fermentation and to stabilize wine after malolactic fermentation
por: GERBAUX, V. -
Reassessment of the influence of malolactic fermentation on the concentration of diacetyl in wines
por: Martineau, Brigitte