Malolactic fermentation in grape musts by a genetically engineered strain of saccharomyces cerevisiae

Malolactic fermentation in grape musts by a genetically engineered strain of saccharomyces cerevisiae

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	VOLSCHENK, H.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 48, no. 2 (1997), p. 193-197
Materias:	Enología Mosto de uva Fermentación Fermentación maloláctica Ingeniería genética Levadura Saccharomyces Saccharomyces cerevisiae Vinos Malatos Schizosaccharomyces Schizosaccharoimyces pomae Lactococcus
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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