Analysis of lactic acid bacteria populations during spontaneous malolactic fermentation of Tempranillo wines at five wineries during two consecutive vintages

Food Control

Volumn 21, Issue 1, 2010, Pages 70-75

  Ruiz, P ^a   Izquierdo, P M ^b   Sesena S ^a   Palop, M Ll ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b Instituto de la Vid y del Vino de Castilla La Mancha   (Spain)

Author keywords

Lactic acid bacteria; Malolactic fermentation; Oenococcus oeni; RAPD PCR; Tempranillo wine

Indexed keywords

BACTERIA (MICROORGANISMS); OENOCOCCUS OENI;

EID: 67649649405     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2009.04.002     Document Type: Article

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