Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation-Reference-Cited by-同舟云学术

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Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation

Published:2013-04-02 Issue:9 Volume:29 Page:1537-1549
ISSN:0959-3993
Container-title:World Journal of Microbiology and Biotechnology
language:en
Short-container-title:World J Microbiol Biotechnol

Author:

Bravo-Ferrada Bárbara Mercedes,Hollmann Axel,Delfederico Lucrecia,Valdés La Hens Danay,Caballero Adriana,Semorile Liliana

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s11274-013-1337-x.pdf

Reference53 articles.

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2. Bae S, Fleet GH, Heards GM (2006) Lactic acid bacteria associated with wine grapes from several Australian vineyards. J Appl Microbiol 100(4):712–727

3. Bartowsky EJ, Henschke PA (2004) The buttery attribute of wine—diacetyl—desirability, spoilage and beyond. Int J Food Microbiol 96(3):235–252

4. Bauer R, Dicks LMT (2004) Control of malolactic fermentation in wine. A review. S Afr J Enol Vitic 25(2):74–88

5. Bravo-Ferrada BM, Delfederico L, Hollmann A, La Valdés HensD, Curilén Y, Caballero A, Semorile L (2011) Oenococcus oeni from patagonian red wines: isolation, characterization and technological properties. Int J Microbiol Res 3(1):48–55

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