Detail publikace

Study of Lactic Acid Bacteria in Grape Musts Originating from Integrated and Organically Grown Grapes.

VALICOVÁ, M., ZOVČÁKOVÁ, M., ŠPANOVÁ, A., OMELKOVÁ, J.

Originální název

Typ

konferenční sborník (ne článek)

Jazyk

angličtina

Originální abstrakt

Together with yeast, lactic acid bacteria are the most important microorganisms in winemaking. Yeasts are responsible for alcoholic fermentation, while lactic acid bacteria carry out secondary fermentation, in which malic acid is metabolized to form lactic acid while carbon dioxide is liberated. In recent years, the consumer demand for products originating from organic or integrated production systems has been increasing.

Klíčová slova

grapes, polymerase chain reaction, lactic acid bacteria, wine

Autoři

VALICOVÁ, M., ZOVČÁKOVÁ, M., ŠPANOVÁ, A., OMELKOVÁ, J.

Vydáno

6. 6. 2013

Místo

Barcelona

Strany od

179

Strany do

179

Strany počet

310

BibTex

@proceedings{BUT111857,
  editor="Markéta {Valicová}",
  title="Study of Lactic Acid Bacteria in Grape Musts Originating from Integrated and Organically Grown Grapes.",
  year="2013",
  pages="179--179",
  address="Barcelona"
}