Formation and degradation of diacetyl in wine during alcoholic fermentation with Saccharomyces cerevisiae strain EC 1118 and Malolactic fermentation with Leuconostoc oenos strain MCW

Formation and degradation of diacetyl in wine during alcoholic fermentation with Saccharomyces cerevisiae strain EC 1118 and Malolactic fermentation with Leuconostoc oenos strain MCW

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	MARTIENEAU, Brigitte
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 46, no. 4 (1995), p. _ 442-448
Materias:	Enología Vinos Fermentación Saccharomyces cerevisiae Levadura Fermentación alcohólica Fermentación maloláctica Leuconostoc oenos
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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