- Enologia
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Inoculo simultaneo di lieviti e batteri
Sul cartaceo non è stato possibile pubblicare la bibliografia, che potete invece consultare qui:
Bibliografia suggerita
Bartowsky, EJ. (2005) Oenococcus oeni and malolactic fermentation - moving into the molecular arena. Australian Journal of Grape and Wine Research. 11, 174-187.
Guzzon, R.; et al. (2009) Selection of a new highly resistant strain for malolactic fermentation under difficult conditions. South African Journal of Enology and Viticulture. 30, 133-141.
Guzzon, R.; et al. (2013) Simultaneous yeast-bacteria inoculum. A feasible solution for the management of oenological fermentation in red must with low nitrogen content. Annals of Microbiology. 63, 805-808.
Guzzon, R.; et al. (2016) Exploitation of simultaneous alcoholic and malolactic fermentation of Incrocio Manzoni, a traditional Italian white wine. South African Journal of Enology and Viticulture. 37, 124-131.
Liu, SQ. (2002) Malolactic fermentation in wine - beyond deacidification. Journal of Applied Microbiology. 92, 589-601.
Pozo-Bayon, MA; et al. (2005) Wine volatile and amino acid composition after malolactic fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum starter cultures. Journal of Agricultural and Food Chemistry. 53, 8729-8735.
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