2012•Food Research InternationalOpen access

Indigenous lactic acid bacteria communities in alcoholic and malolactic fermentations of Tempranillo wines elaborated in ten wineries of La Rioja (Spain)

Lucía González‐Arenzana, Pilar Santamaría, Rosa López, Isabel López‐Alfaro

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Key concepts: Oenococcus oeni, Winery, Malolactic fermentation, Wine, Biology, Pulsed-field gel electrophoresis, Ethanol fermentation, Food science

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Indigenous lactic acid bacteria communities in alcoholic and malolactic fermentations of Tempranillo wines elaborated in ten wineries of La Rioja (Spain) — Research Paper | ScholarLens