Metabolites produced during fermentation of wine by mixed cultures of yeasts and lactic acid bacteria

Date

1994

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

Springer Science+Business Media

Abstract

Description

Keywords

Fermentation, Lactic acid, Acetaldehyde, Bacteria, Wine, Malolactic fermentation, Wine fault, Food science, Chemistry, Fermentation in winemaking

Citation

DOI

10.1007/bf01193439

URI

https://doi.org/10.1007/bf01193439
 https://andeanlibrary.org/handle/123456789/64306

Collections

Artículo Científico Publicado