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Lactic acid bacteria during vinification

Ecology and Development of Lactic Acid Bacteria During Vinification... [Pg.28]

Lafon-Lafourcade, S., Carre, E., Ribereau-Gayon, P. (1983). Occurrence of Lactic Acid Bacteria During the Different Stages of Vinification and Conservation of Wines. Appl Environ Microbiol, 46, 874-880. [Pg.53]

Lafon-Lafourcade, S., E. Carre, and P. Ribereau-Gayon. 1983. Occurrence of lactic acid bacteria during different stages of the vinification and conservation of wines. Appl. Environ. Microbiol. 46 874-880. [Pg.232]

Costello, P.J., Morrison, G.J., Lee, T.H., and Fleet, G.H. 1983. Numbers and species of lactic acid bacteria in wines during vinification. Food Technol. Aust. 35, 14—18. [Pg.167]

Garijo, P., Lopez, R., Santamaria, R, Oc6n, E., Olarte, C., Sanz, S., et al. (2009). Presence of lactic acid bacteria in the air of a winery during the vinification period. International Journal of Food Microbiology, 136, 142-146. [Pg.466]

See other pages where Lactic acid bacteria during vinification is mentioned: [Pg.626]    [Pg.20]    [Pg.89]    [Pg.134]    [Pg.156]    [Pg.176]   
See also in sourсe #XX -- [ Pg.31 ]



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