Similar Items: Acolein in wine : bacterial origin and analytical detection
- Taxonomy and physiology of lactic acid bacteria from fortified and natural wines
- Strategies for the control of malolactic fermentation : characterisation of Pediocin PD-1 and the gene for the malolactic enzyme from Pediococcus damnosus NCFB 1832
- The taxonomy and physiology of the lactic acid bacteria in South African dry wines
- Screening, isolation and characterisation of antimicrobial/antifungal peptides produced by lactic acid bacteria isolated from wine
- Characterization of bacteriocin-like compounds produced by lactic acid bacteria isolated from South African red wines and sherry
- An investigation into lactic acid bacteria as a possible cause of bitterness in wine