Impact and identification of inhibitory peptides released by Saccharomyces cerevisiae on the malolactic fermentation
The production of most red wines and certain white and sparkling wine styles requires two consecutive fermentation steps. The first one is the alcoholic fermentation (AF) and is carried out mainly by Saccharomyces cerevisiae. At the end of the AF, the wines undergo malolactic fermentation (MLF) carr...
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2016
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| Online Access: | http://oatao.univ-toulouse.fr/19390/1/Ziad_Rizk.pdf Rizk, Ziad <http://www.idref.fr/193033704>. Impact and identification of inhibitory peptides released by Saccharomyces cerevisiae on the malolactic fermentation. PhD, Génie des Procédés et de l'Environnement, Institut National Polytechnique de Toulouse, 2016 |
Internet
http://oatao.univ-toulouse.fr/19390/1/Ziad_Rizk.pdfRizk, Ziad <http://www.idref.fr/193033704>. Impact and identification of inhibitory peptides released by Saccharomyces cerevisiae on the malolactic fermentation. PhD, Génie des Procédés et de l'Environnement, Institut National Polytechnique de Toulouse, 2016