Adaptation of two groups of Oenococcus oeni strains to red and white wines: the role of acidity and phenolic compounds
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DOI: 10.1111/jam.13946
Abstract: Oenococcus oeni is the lactic acid bacteria species which is the most adapted to wine. Recently, two groups of strains that form two genetic lineages were described in red and white Burgundy wines. The aim… read more here.
Keywords: red white; two groups; groups oenococcus; oenococcus oeni ... See more keywords