Influence of fatty acids on the growth of wine microorganisms Saccharomyces cerevisiae and Oenococcus oeni
Guilloux-Benatier, M. (Universite de Bourgogne, Dijon, France.), Le Fur, Y, Feuillat, M
Published in Journal of industrial microbiology & biotechnology (01.03.1998)
Published in Journal of industrial microbiology & biotechnology (01.03.1998)
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Journal Article
Sparkling wines: how they are made and appreciation of quality. The France's report [mainly the champagne method, wine base, second fermentation, autolysis, alteration, shaking
Bidan, P. (Institut des Produits de la Vigne, Montpellier (France)), Feuillat, M, Moulin, J.P
Published in Bulletin de l'OIV (01.09.1986)
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Published in Bulletin de l'OIV (01.09.1986)
Journal Article
Experimental inoculation of malolactic fermentation of wine [bacterial biomass, wine, yeast autolysates, nitrogen compounds, Leuconostoc oenos or oinos, malic acid removal
Feuillat, M. (Universite de Dijon (France). Laboratoire d'Oenologie), Guilloux-Benatier, M, Gerbaux, V
Published in Revue Francaise d'Oenologie (France) (01.07.1985)
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Published in Revue Francaise d'Oenologie (France) (01.07.1985)
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