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Bacteriophages as an Up-and-Coming Alternative to the Use of Sulfur Dioxide in Winemaking
Certain acetic and lactic acid bacteria are major causes of quality defects in musts and wines, giving rise to defects such as a “vinegary,” “sharp, like nail polish-remover” taste or preventing alcoholic and/or malolactic fermentation. Sulfur dioxide is the major tool currently used in the control...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6989489/ https://www.ncbi.nlm.nih.gov/pubmed/32038510 http://dx.doi.org/10.3389/fmicb.2019.02931 |