Dynamics of Microbial Populations during Fermentation of Wines from the Utiel-Requena Region of Spain
AUTOR(ES)
Pardo, Isabel
RESUMO
The dynamics of fungi, yeasts, and lactic acid bacteria during fermentation of four musts were studied. Fungi disappeared quickly in the fermenting must. The lactic acid bacteria population diminished during alcoholic fermentation, then they increased and performed malolactic fermentation. Yeasts grew quickly, reaching maximum populations at different times depending on the vinification treatment.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=184151Documentos Relacionados
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