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Identification of lactobacillus spp. isolated from different phases during the production of a South African fortified wine
(South African Society for Enology and Viticulture, 2002)
Fortified wines contain a high level of unfermented sugars and are prone to spoilage by alcohol-tolerant lactic acid bacteria. A total of 62 strains were isolated from various production stages of one of the more popular ...
Taxonomic status of lactic acid bacteria in wine and key characteristics to differentiate species
Oenococcus oeni is the best malolactic bacterium adapted to low pH and the high SO2 and ethanol concentrations in wine. Leuconostoc mesenteroides and Leuconostoc paramesenteroides (now classified as Weissella paramesenteroides) ...