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Biological Deacidification of Musts Induced by Yeasts or Malolactic Bacteria and the Effect on Wine Quality

  • van Rooyen T
  • Tracel R
South African Journal of Enology & Viticulture (2017) 8(2)
DOI: 10.21548/8-2-2316
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Abstract

CITATION: Van Rooyen, T. J. & Tracel, R. P. 1987. Biological deacidification of musts induced by yeasts or malolactic bacteria and the effect on wine quality. South African Journal of Enology & Viticulture, 8(2):60-69, doi:10.21548/8-2-2316.

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APA

van Rooyen, T. J., & Tracel, R. P. (2017). Biological Deacidification of Musts Induced by Yeasts or Malolactic Bacteria and the Effect on Wine Quality. South African Journal of Enology & Viticulture, 8(2). https://doi.org/10.21548/8-2-2316

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