Les altérations des vins par les bacteries acétiques et les bactéries lactiques
Acetic acid and lactic acid bacteria were present at all stages of wine making. A lower pH and a highter ethanol concentration limit the risks of alteration. During the conservation, a low temperature, good use of S02 and frequent checkings ensure control of bacterial growth and metabolism.
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
1984-03-01
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| Series: | OENO One |
| Online Access: | https://oeno-one.eu/article/view/1761 |