Winemaking biochemistry and microbiology: Current knowledge and future trends

Critical Reviews in Food Science and Nutrition

Volumn 45, Issue 4, 2005, Pages 265-286

  Moreno Arribas, M Victoria ^a   Polo, M Carmen ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Alcoholic fermentation; Biological ageing; Lactic acid bacteria; Malolactic fermentation; Sparkling wines; Technical enzyme preparations; Wine; Yeast; Yeast autolysis

Indexed keywords

BACTERIA (MICROORGANISMS); VITIS SP.;

GLYCOSIDASE; LACTIC ACID; MALIC ACID; MALIC ACID DERIVATIVE; PEPTIDE HYDROLASE; POLYGALACTURONASE;

CARBONATED BEVERAGE; FERMENTATION; FOOD HANDLING; FRUIT; GRAPE; LACTOBACILLUS; METABOLISM; METHODOLOGY; MICROBIOLOGY; REVIEW; SACCHAROMYCES CEREVISIAE; TIME; WINE;

CARBONATED BEVERAGES; FERMENTATION; FOOD HANDLING; FRUIT; GLYCOSIDE HYDROLASES; LACTIC ACID; LACTOBACILLUS; MALATES; PEPTIDE HYDROLASES; POLYGALACTURONASE; SACCHAROMYCES CEREVISIAE; TIME FACTORS; VITIS; WINE;

EID: 26944480828     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408690490478118     Document Type: Review

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