Co-fermentation of grape must byIssatchenkia orientalisandSaccharomyces cerevisiaereduces the malic acid content in wine

✍ Scribed by Dong-Hwan Kim; Young-Ah Hong; Heui-Dong Park

• Publisher: Springer Netherlands
• Year: 2008
• Tongue: English
• Weight: 205 KB
• Volume: 30
• Category: Article
• ISSN: 0141-5492
• DOI: 10.1007/s10529-008-9726-1