Malolactic fermentation in wine – beyond deacidification

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Bibliographic Details
Published inJournal of applied microbiology Vol. 92; no. 4; pp. 589 - 601
Main Author Liu, S.‐Q.
Format Journal Article
LanguageEnglish
Published Oxford UK Blackwell Science Ltd 01.04.2002
Blackwell Science
Oxford University Press
Subjects
Biological and medical sciences
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Wines and vinegars
Malolactic fermentation
Wine
Deacidification
Review
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Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ISSN:1364-5072
1365-2672
DOI:10.1046/j.1365-2672.2002.01589.x