2010•Journal of Bioscience and BioengineeringRequires access

Alterations in d-amino acid concentrations and microbial community structures during the fermentation of red and white wines

Shiro Kato, Tatsuya Ishihara, Hisashi Hemmi, Hironori Kobayashi, Tohru Yoshimura

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Key concepts: Oenococcus oeni, Malolactic fermentation, Wine, Fermentation, Fermentation in winemaking, White Wine, Lysine, Amino acid

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Alterations in d-amino acid concentrations and microbial community structures during the fermentation of red and white wines — Research Paper | ScholarLens