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January 1, 1999American Journal of Enology and Viticulture

Acidification of Grape Musts bySaccharomyces cerevisiaeWine Yeast Strains Genetically Engineered to Produce Lactic Acid

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Authors

SDSylvie S. DequinEBElisabeth BaptistaPBPierre Barré

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Cite This Study

Dequin et al. (1999) studied this question.

synapsesocial.com/papers/6a99deb3bfa0062ca5aa7210https://doi.org/10.5344/ajev.1999.50.1.45
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