Acetic acid bacteria spoilage of bottled red wine-A review

International Journal of Food Microbiology

Volumn 125, Issue 1, 2008, Pages 60-70

  Bartowsky, Eveline J ^a   Henschke, Paul A ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Acetic acid bacteria; Acetobacter; Ethyl acetate; Oxygen; Vinegar; Wine spoilage

Indexed keywords

ACETALDEHYDE; ACETIC ACID; GROWTH FACTOR; OXYGEN; SULFUR DIOXIDE; VINEGAR;

AEROBIC BACTERIUM; ALCOHOL METABOLISM; ALCOHOL OXIDATION; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIUM ISOLATION; BIOFILM; FOOD STORAGE; GRAM POSITIVE BACTERIUM; GRAPE; LACTIC ACID BACTERIUM; MICROFLORA; MICROORGANISM; NONHUMAN; PH; RED WINE; RISK FACTOR; STRAIN DIFFERENCE; TAXONOMY; YEAST;

ACETIC ACID; ACETOBACTER; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; OXYGEN; TEMPERATURE; WINE;

ACETOBACTER; BACTERIA (MICROORGANISMS); MALUS X DOMESTICA; POSIBACTERIA; VITACEAE;

EID: 44649200550     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.10.016     Document Type: Article

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