Potential of phenolic compounds for controlling lactic acid bacteria growth in wine

Review

Abstract: Lactic acid bacteria are important in enology since they undergo the malolactic fermentation, a proc

Palabras claves:

antimicrobial activity, lactic acid bacteria, PHENOLIC COMPOUNDS, sulphur dioxide, wine

Autores:

Almudena García-Ruiz, Bartolome B., Martín-Álvarez P.J., Martínez-Rodríguez A., Moreno-Arribas M.V., Pueyo E.

Fuentes:

scopus