Les altérations des vins par les bacteries acétiques et les bactéries lactiques
1984
Suzanne Lafon-Lafourcade | Pascal Ribéreau-Gayon
Acetic acid and lactic acid bacteria were present at all stages of wine making. A lower pH and a highter ethanol concentration limit the risks of alteration. During the conservation, a low temperature, good use of S02 and frequent checkings ensure control of bacterial growth and metabolism.
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