Impact of different strains of Saccharomyces cerevisiae on malolactic fermentation by Oenococcus oeni

Impact of different strains of Saccharomyces cerevisiae on malolactic fermentation by Oenococcus oeni

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Detalles Bibliográficos
Publicado en:	American journal of Enology and Viticulture
Otros Autores:	Larsen, Jesper T., Nielsen, Jan-Clair, Kramp, Birgitte, Richelieu, Marianne, Bjerring, Pia, Riisager, Mette J., Arneborg, Nils, Edwards, Charles G.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of Enology and Viticulture v. 54, no. 3 (2003), p. 246-251
Materias:	Enología Vinos Levadura Saccharomyces Saccharomyces cerevisiae Fermentación Fermentación maloláctica Oenococcus Oenococcus oeni Dióxido de azufre
Publicación relacionada:	Contenido en: American journal of Enology and Viticulture

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