Relationship between sluggish fermentations and the antagonism of yeast by lactic acid bacteria

Relationship between sluggish fermentations and the antagonism of yeast by lactic acid bacteria

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Otros Autores:	Huang, Y.-C., Edwards, C. G., Peterson, J. C., Haag, K. M.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 47, no. 1 (1996), p. 1-10
Materias:	Enología Fermentación Levadura Antagonismo Bacteria Bacterias acidolácticas Lactobacillus Saccharomyces Leuconostoc Fermentación alcohólica Acidez Vinos Acidez volátil
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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