TY  - JOUR 
AU  - Yeramian Hakim, Nadine
AU  - Chaya, C.
AU  - Suárez Lepe, J. A.
PY  - 2007
SN  - 0021-8561
UR  - http://hdl.handle.net/10259/9996
AB  - In an attempt to increase the acidity of wine by biological means, malate-producing yeasts were selected from a collection of 282 strains isolated in different parts of Spain. Only 4% of these strains (all of which belonged to Saccharomyces...
LA  - eng
PB  - American Chemical Society
KW  - Wine acidity
KW  - Biological acidification
KW  - Malic acid
KW  - Alcoholic fermentation
KW  - Saccharomyces cerevisiae
KW  - Precursors
KW  - Physicochemical variables
KW  - Microbiología alimentaria
KW  - Food-Microbiology
KW  - Vinificación
KW  - Wine and wine making
TI  - l-(−)-Malic Acid Production bySaccharomycesspp. during the Alcoholic Fermentation of Wine (1)
DO  - 10.1021/JF061990W
T2  - Journal of Agricultural and Food Chemistry
VL  - 55
M2  - 912
ER  -