Impact of Oenococcus oeni on wine hydroxycinnamic acids and volatile phenol production by Brettanomyces bruxellensis
Guardado en:
Publicado en: | American journal of enology and viticulture |
---|---|
Autor principal: | Chescheir, Stuart |
Otros Autores: | Philbin, David, Osborne, James, P. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | American journal of enology and viticulture v. 66, no. 3 (2015), p. 357-362 |
Materias: | |
Publicación relacionada: | Contenido en:
American journal of enology and viticulture |
Ejemplares similares
- Impact of different strains of Saccharomyces cerevisiae on malolactic fermentation by Oenococcus oeni
- Beta-glucosidase antivity and bgl gene expression of Oenococcus oeni strains in model media and Cabernet Sauvignon wine
- Desarrollo de vinos frutales
-
Immobilization of malolatic fermentation bacteria with an innovative technique
por: Guzzon, Raffaele - Performance of malolactic fermentation by inoculation of selected Lactobacillus plantarum and Oenococcus oeni strains isolated from Rioja red wines