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

American Journal of Enology and Viticulture

Volumn 50, Issue 1, 1999, Pages 45-50

  Dequin, S ^a   Baptista, E ^a   Barre, P ^a  

^a CEMAGREF   (France)

Author keywords

Acidification; Alcoholic fermentation; Lactic acid; Lactobacillus casei; Saccharomyces cerevisiae; Wine

Indexed keywords

ACIDIFICATION; FERMENTATION; GENETIC ENGINEERING; LACTATE DEHYDROGENASE; LACTIC ACID; PH; WINE PRODUCTION;

SACCHAROMYCES CEREVISIAE;

EID: 0032958105     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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