Concepedia

Impact of the co-culture of Saccharomyces cerevisiae–Oenococcus oeni on malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction

Nancy Nehme, Florence Mathieu, Patricia Taillandier

Food Microbiology · 2009 · 73 citations · 27 references

Open access

References

27

Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar

Gail Lorenz Miller · Analytical Chemistry · 1959 · 28.7K citations

Natural Sciences, Chemistry, Food Science +9

Bergey's Manual of Systematic Bacteriology

Annals of Internal Medicine · 1990 · 15.7K citations

Life Sciences, Biology, Microbiology +7

Lactic acid bacteria in the quality improvement and depreciation of wine

Aline Lonvaud‐Funel · Antonie van Leeuwenhoek · 1999 · 468 citations

Agriculture, Food Science, Microbiology +14

Properties of Wine Lactic Acid Bacteria: Their Potential Enological Significance

C. R. Davis, Djoko Wibowo, Graham H. Fleet et al. · American Journal of Enology and Viticulture · 1988 · 149 citations

Agriculture, Enology, Microbiology +15

Some roles of malic acid in the malolactic fermentation in wine making

Ralph E. Kunkee · FEMS Microbiology Letters · 1991 · 144 citations

Agriculture, Biochemistry, Microbiology +16