J. C. M. Fornachon

Influence of different yeasts on the growth of lactic acid bacteria in wine

J. C. M. Fornachon · Journal of the Science of Food and Agriculture · 1968 · 52 citations

Various Yeasts, Food Fermentation, In Vitro Fermentation +14

lnfluence of grape variety, climate and soil on grape composition and on the composition and quality of table wines

B. C. Rankine, J. C. M. Fornachon, E. W. A. Boehm et al. · Julius Kühn-Institut · 2017 · 48 citations · Full text

Bacterial production of diacetyl and actoin in wine

J. C. M. Fornachon, B Lloyd · Journal of the Science of Food and Agriculture · 1965 · 34 citations

Bacteriology, Malo‐lactic Fermentation Contain, Malo‐lactic Fermentation +18

Inhibition of certain lactic acid bacteria by free and bound sulphur dioxide

J. C. M. Fornachon · Journal of the Science of Food and Agriculture · 1963 · 31 citations

Bacteriology, Microbial Physiology, Microbial Metabolism +19

<i>Lactobacillus trichodes</i>nov. spec., a bacterium causing spoilage in appetizer and dessert wines

J. C. M. Fornachon, Howard C. Douglas, Reese H. Vaughn · Hilgardia · 1949 · 23 citations · Full text

Microbial Inactivation, Lactobacillus Trichodes, Food Fermentation +12