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
Online AccessGet full text

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Author Liu, S.‐Q.
Author_xml – sequence: 1
  givenname: S.‐Q.
  surname: Liu
  fullname: Liu, S.‐Q.
BackLink http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=13778097$$DView record in Pascal Francis
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IngestDate Thu Oct 24 22:58:05 EDT 2024
Thu Oct 10 20:28:49 EDT 2024
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Issue 4
Keywords Malolactic fermentation
Wine
Deacidification
Review
Language English
License CC BY 4.0
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SubjectTerms Biological and medical sciences
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Wines and vinegars
Title Malolactic fermentation in wine – beyond deacidification
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