The effects of freezing and freeze-drying of Oenococcus oeni upon induction of malolactic fermentation in red wine

International Journal of Food Science and Technology

Volumn 35, Issue 1, 2000, Pages 75-79

  Maicas, Sergi ^a,b   Pardo, Isabel ^a   Ferrer, Sergi ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Lactic acid bacteria; Leuconostoc oenos; Malic acid; Starter culture

Indexed keywords

BACTERIA (MICROORGANISMS); LEUCONOSTOC; OENOCOCCUS OENI;

EID: 0034353970     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2000.00359.x     Document Type: Article

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