Indigenous lactic acid bacteria communities in alcoholic and malolactic fermentations of Tempranillo wines elaborated in ten wineries of La Rioja (Spain)

Food Research International

Volumn 50, Issue 1, 2013, Pages 438-445

  González Arenzana, Lucía ^a   Santamaría, Pilar ^a   López, Rosa ^a   López Alfaro, Isabel ^a  

^a UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Fermentations; LAB ecology; Oenococcus oeni; PFGE; Tempranillo; Wine

Indexed keywords

FERMENTATION PROCESS; ISOLATED SPECIES; LACTIC ACID BACTERIA; MALOLACTIC FERMENTATION; OENOCOCCUS OENI; PFGE; PULSED FIELD GEL ELECTROPHORESIS; TEMPRANILLO;

BACILLI; BIODIVERSITY; CHEMICAL ANALYSIS; ECOLOGY; ELECTROPHORESIS; LABORATORIES; LACTIC ACID; MAGNETIC LEAKAGE; STRAIN; WINE;

FERMENTATION;

EID: 84875263949     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.11.008     Document Type: Article

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