Implication of acetic acid in the induction of slow/stuck grape juice fermentations and inhibition of yeast by lactobacillus sp.
Guardado en:
| Publicado en: | American journal of Enology and Viticulture |
|---|---|
| Otros Autores: | , , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | American journal of Enology and Viticulture v. 50, no. 2 (1999), p. 204-210 |
| Materias: | |
| Publicación relacionada: | Contenido en:
American journal of Enology and Viticulture |
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| 245 | 0 | 0 | |a Implication of acetic acid in the induction of slow/stuck grape juice fermentations and inhibition of yeast by lactobacillus sp. |
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| 650 | # | 4 | |a Lactobacillus |
| 650 | # | 4 | |a Saccharomyces |
| 650 | # | 4 | |a Saccharomyces cerevisiae |
| 650 | # | 4 | |a Fermentación alcohólica |
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| 700 | 1 | # | |a Reynolds, A. G. |
| 700 | 1 | # | |a Rodríguez, A. V. |
| 700 | 1 | # | |a Semon, M. J. |
| 700 | 1 | # | |a Mills, J. M. |
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