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The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking
The main role of acidity and pH is to confer microbial stability to wines. No less relevant, they also preserve the color and sensory properties of wines. Tartaric and malic acids are generally the most prominent acids in wines, while others such as succinic, citric, lactic, and pyruvic can exist in...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555314/ https://www.ncbi.nlm.nih.gov/pubmed/32899297 http://dx.doi.org/10.3390/foods9091231 |