Bacterial spoilage of wine and approaches to minimize it
- Author
- BARTOWSKY, E. J1
[1] The Australian Wine Research Institute, Adelaide, SA, Australia - Source
Letters in applied microbiology. 2009, Vol 48, Num 2, pp 149-156, 8 p ; ref : 2 p
- CODEN
- LAMIE7
- ISSN
- 0266-8254
- Scientific domain
- Food science technology; Biochemistry, molecular biology, biophysics; Biotechnology; Microbiology, infectious diseases
- Publisher
- Blackwell, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- aroma lactic acid bacteria off flavour spoilage management taint
- Keyword (fr)
- Arôme Bactérie lactique Contamination biologique Flaveur Microbiologie appliquée Vin
- Keyword (en)
- Aroma Lactic acid bacteria Biological contamination Flavor Applied microbiology Wine
- Keyword (es)
- Aroma Bacteria láctica Contaminación biológica Flavor Microbiología aplicada Vino
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A05 Microbiology
- Discipline
- Microbiology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 21059640
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1472-765X.2008.02505.x 
https://dx.doi.org/10.1111/j.1472-765X.2008.02505.x
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