Application of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentation

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机构：
[1] González, Á.
[2] Hierro, N.
[3] Poblet, M.
[4] Rozès, N.
[5] Mas, A.
[6] 1,Guillamón, J.M.
来源：
Guillamón, J.M. (jmgn@astor.urv.es) | 1600年 / Blackwell Publishing Ltd卷 / 96期
关键词：
Acetic acid - Bacteria - Fermentation - pH - Polymerase chain reaction - Wine;
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