Interactions between Brettanomyces bruxellensis and other yeast species during the initial stages of winemaking

被引：0
|
作者：
Renouf, V. [1 ]
Falcou, M. [1 ]
Miot-Sertier, C. [1 ]
Perello, M.C. [1 ]
De Revel, G. [1 ]
Lonvaud-Funel, A. [1 ,2 ]
机构：
[1] Umr Œnologie-Ampélogie, Inra-Université, Victor Segalen Bordeaux, France
[2] Faculté d'œnologie, 351 cours de la libération, 33405 Talence, France
来源：
Journal of Applied Microbiology | 2006年 / 100卷 / 06期
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页码：1208 / 1219
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