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bacteria isolated from wine
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acetate kinase acetic acid acetoin alcoholic fermentation amount of diacetyl bacterium biomass biomass yield Cabernet Sauvignon wine catabolism cell free extract cells of Leuc Chardonnay wine citrate lyase activity citrate permease citric acid 20 citric acid concentration citric acid metabolism citric acid uptake citric acid utilization co-metabolism of glucose Cogan concentration of diacetyl culture media decarboxylation dehydrogenase diacetyl concentration diacetyl in wine diacetyl production diacetyl synthesis Effect of malic enzyme Er1a ethanol final diacetyl concentration flavor fructose glucose glucose and fructose growth of Leuc Hugenholtz increase inoculated Lact lactate lactic acid bacteria lactis Leuconostoc Lonvaud-Funel malate malic acid malolactic bacteria malolactic fermentation mg/L MLB medium MLF wines mmole non-malolactic observed oenos strain MCW panelists Pinot Noir wine plantarum preculture proton motive force pyruvate quantification of diacetyl Ramos resting cells sample sensory threshold Shimazu sterile filtered strains of Leuc substrate symport Table threshold for diacetyl yeast