Acidification of grape musts by Saccharomyces cerevisiae wine yeast strains genetically engineered to produce lactic acid

Acidification of grape musts by Saccharomyces cerevisiae wine yeast strains genetically engineered to produce lactic acid

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Detalles Bibliográficos
Publicado en:	American journal of Enology and Viticulture
Autor principal:	Dequin, S.
Otros Autores:	Baptista, E., Barre, P.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of Enology and Viticulture v. 50, no. 1 (1999), p. 45-50
Materias:	Enología Mosto de uva Acidificación Saccharomyces Saccharomyces cerevisiae Levadura Acido láctico Vinos Fermentación alcohólica Lactobacillus Lactobacillus casei
Publicación relacionada:	Contenido en: American journal of Enology and Viticulture

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