Publication detail
Study of Lactic Acid Bacteria in Grape Musts Originating from Integrated and Organically Grown Grapes.
VALICOVÁ, M., ZOVČÁKOVÁ, M., ŠPANOVÁ, A., OMELKOVÁ, J.
Original Title
Study of Lactic Acid Bacteria in Grape Musts Originating from Integrated and Organically Grown Grapes.
Type
conference proceedings
Language
English
Original Abstract
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.
Keywords
grapes, polymerase chain reaction, lactic acid bacteria, wine
Authors
VALICOVÁ, M., ZOVČÁKOVÁ, M., ŠPANOVÁ, A., OMELKOVÁ, J.
Released
6. 6. 2013
Location
Barcelona
Pages from
179
Pages to
179
Pages count
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"
}