Wines microbiology

In wine microbiology, it has been common since the early work of the 1950s to refer to the malo-lactic fermentation and malo-lactic reac-... 

T. Henick-Kling, Malolactic Fermentation. In Wine, Microbiology and Biotechnology (G. Fleet, ed.), Hardwood Academic, Chur, Switzerland, p. 314 (1993). 

Fugelsang, K. C. (1997). Wine Microbiology. Champman Hall, New York. 

Doneche, B. J. (1993). Botrytized wines. In "Wine Microbiology and Biotechnology", (G. H. Fleet, Ed.), pp. 327-351. Flarwood Academic Publishers, Switzerland. 

Elect, G.H. (1993) The microorganisms of winemaking - isolation, enumeration and identification. In G.H. Fleet (Ed.), Wine Microbiology and Biotechnology (pp. 1-25). Reading Hrawood Academic. 

Henick-Kling, T. (1993). Malolactic fermentation. En Wine Microbiology and Biotechnology, ed. Fleet, G. H. pp. 286-326. Berlin, Springer-Verlag. 

Flor microbiota was first studied by Pasteur in 1875 (Charpentier et al. 2000), who called it Mycoderma vini, in Jura wines. Microbiological analyses of flor Aims in Jerez and Montilla-Moriles wines have revealed a high variability in microbial... 

Henschke, P.A. Jiranek, V. (1993). Yeasts - metabolism of nitrogen compounds. In G.H. Elect (Ed.), Wine microbiology and biotechnology, (pp. 77-164). Chur, Switzerland Harwood Academic Publishers. 

Schreier, P. Drawert, F. Chem. Mikrobiol. Technol Lebensm., 1974, 3, 154. Rauhut, D. In Wine Microbiology and Biotechnology, Fleet, G. H., Ed. Gordon and Breach Science Publishers, 1993,183-223. 

Charoenchai, C., Fleet, G.H., Henschke, P., and Todd, B.N. 1997. Screening of non-Saccharomyces wine yeast for the presence of extracellular hydrolytic enzymes. Aust. J. Grape Wine Res. 3, 2-8. Charpentier, C. and Feuillat, M. 1993. Yeast autolysis. In Wine Microbiology and Biotechnology (G.H. Fleet, ed.), pp. 225-242. Harwood Academic Publishers, Switzerland. 

Rauhut, D. 1993. Yeasts-production of sulfur compounds. In Wine Microbiology and Biotechnology (G.H. Fleet, ed.), pp. 183-223. Harwood Academic Publishers, Switzerland. 

Wine Microbiology Science and Technology, Claudio Delfini and Joseph V. Formica... 

Organic acids make major contributions to the composition, stability and organoleptic qualities of wines, especially white wines (Ribereau-Gayon etal., 1982) (Jackson, 1994). Their preservative properties also enhance wines microbiological and physicochemical stability. 

---