[Biological deacidification of wines using lactic-acid bacteria and yeasts]. / Biologicheskoe ponizhenie kislotnosti vin s pomoshch'iu molochnokislykh bakterii i drozhzhei.
Prikl Biokhim Mikrobiol
; 37(4): 487-93, 2001.
Article
en Ru
| MEDLINE
| ID: mdl-11530675
Based on a study of 200 lactic-acid bacteria monocultures and 30 associating lactic bacteria and yeasts cultures, a stable association was created formed by Leuconostoc oenos, Pediococcus pentosaceus and Saccharomyces cerevisiae yeasts, intended for the biological deacidification of wine. Physiology of microorganisms and their effect on the wine chemical composition was studied. By means of selective association, high quality fine wines were produced from the high-acid wines.
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Pediococcus
/
Saccharomyces cerevisiae
/
Vino
/
Microbiología de Alimentos
/
Leuconostoc
Idioma:
Ru
Revista:
Prikl Biokhim Mikrobiol
Año:
2001
Tipo del documento:
Article
Pais de publicación:
Rusia