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Yeast species associated with wine grapes in China

✍ Scribed by Shuang-Shi Li; Chao Cheng; Zheng Li; Jing-Yu Chen; Bin Yan; Bei-Zhong Han; Malcolm Reeves


Book ID
113646882
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
147 KB
Volume
138
Category
Article
ISSN
0168-1605

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The inΓ‘uence of base wines obtained by the fermentation of di †erent yeast species on acetic acid bacteria growth and on the analytical proÐle of vinegars was investigated. Results show that the substrates for wine vinegar production exerted a strong inΓ‘uence on both acetic acid bacteria growth and