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《Journal of Anhui Agricultural Sciences》 2006-17
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Research Progress in the Physiological Character of Oenococcus oenis in Malolactic Fermentation in Grape Wine

ZHANG Hao et al (Food College,Henan Institute of Science and Technology,Xinxiang,Henan 453003)  
Malolactic fermentation can specifically convert malic acid to lactic acid and improve wine flavour and biological stability.In this article the study on lactic acid bacteria species involved in malolactic fermentation including isolation of the bacteria was done and the ecological and environmental factors that affected malolactic fermentation were also studied.In addition,the application of modern fermentation technology in malolactic fermentation was discussed.
【CateGory Index】: TS201.3
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