Biometric Study on the Ability of Wine Yeasts to Produce and/or Degrade DL-Lactic Acid during Alcoholic Fermentation

Author： Delfini Claudio   Schellino Raffaella   Minetto Marta   Gaia Piero   Pagliara Adolfo   Ambrò Stefano   Strano Morela  

Publisher： Routledge Ltd

ISSN： 1469-9672

Source： Journal of Wine Research, Vol.13, Iss.2, 2002-08, pp. : 101-115

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