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2003•International Journal of Food MicrobiologyRequires access

Differential malic acid degradation by selected strains of Saccharomyces during alcoholic fermentation

Sulejman Redžepović, Sandi Orlić, Ana Majdak, B. Kozina, Heinrich Volschenk, Marinda Viljoen‐Bloom

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Key concepts: Malic acid, Fermentation, Wine, Saccharomyces cerevisiae, Malolactic fermentation, Yeast, Biochemistry, Ethanol fermentation

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