The microbial challenge of winemaking: yeast-bacteria compatibility
2019
Bartle, L. | Sumby, K. | Sundstrom, J. | Jiranek, V.
The diversity and complexity of wine environments present challenges for predicting success of fermentation. In particular, compatibility between yeast and lactic acid bacteria is affected by chemical and physical parameters that are strain and cultivar specific. This review focuses on the impact of compound production by microbes and physical interactions between microbes that ultimately influence how yeast and bacteria may work together during fermentation. This review also highlights the importance of understanding microbial interactions for yeast-bacteria compatibility in the wine context.
Показать больше [+] Меньше [-]Louise Bartle, Krista Sumby, Joanna Sundstrom and Vladimir Jiranek
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
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Эту запись предоставил University of Adelaide