Publication detail

Study of Lactic Acid Bacteria in Grape Musts Originating from Integrated and Organically Grown Grapes.

VALICOVÁ, M., ZOVČÁKOVÁ, M., ŠPANOVÁ, A., OMELKOVÁ, J.

Original Title

Study of Lactic Acid Bacteria in Grape Musts Originating from Integrated and Organically Grown Grapes.

Type

conference proceedings

Language

English

Original Abstract

Together with yeast, lactic acid bacteria are the most important microorganisms in winemaking. Yeasts are responsible for alcoholic fermentation, while lactic acid bacteria carry out secondary fermentation, in which malic acid is metabolized to form lactic acid while carbon dioxide is liberated. In recent years, the consumer demand for products originating from organic or integrated production systems has been increasing.

Keywords

grapes, polymerase chain reaction, lactic acid bacteria, wine

Authors

VALICOVÁ, M., ZOVČÁKOVÁ, M., ŠPANOVÁ, A., OMELKOVÁ, J.

Released

6. 6. 2013

Location

Barcelona

Pages from

179

Pages to

179

Pages count

310

BibTex

@proceedings{BUT111857,
  editor="Markéta {Valicová}",
  title="Study of Lactic Acid Bacteria in Grape Musts Originating from Integrated and Organically Grown Grapes.",
  year="2013",
  pages="179--179",
  address="Barcelona"
}