| Autor: |
Bartowsky, Eveline J., Costello, Peter J., Abrahamse, Caroline E., McCarthy, Jane M., Chambers, Paul J., Herderich, Markus J., Pretorius, Isak S. |
| Zdroj: |
Australian & New Zealand Wine Industry Journal; Mar/Apr2009, Vol. 24 Issue 2, p14-16, 3p, 1 Diagram, 1 Graph |
| Abstrakt: |
The article centers on the bacterial components of microflora which are associated to winemaking in Australia. One component to reduce acidity in wine is malolactic fermentation (MLF) which proves wine quality. Another compound present in grapes is aglycones which releases aroma compounds that influence wine aroma. Despite the significance of bacteria to winemaking, it is still advised to prevent and fight bacterial foes because they can spoil wines. |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
|
