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Sorbate Tolerance by Lactic Acid Bacteria Associated with Grapes and Wine

✍ Scribed by WILLIAM D. EDINGER; DON F. SPLITTSTOESSER

Book ID
108811521
Publisher
Institute of Food Technologists
Year
1986
Tongue
English
Weight
210 KB
Volume
51
Category
Article
ISSN
0022-1147

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We have investigated the prevalence of spoilage lactic acid bacteria (LAB) in table wines produced in the Apulia region. The occurrence of LAB was evaluated in wines produced with low sulphur dioxide doses and not supplemented with selected malolactic starters such as Oenococcus oeni. About 150 stra