AJEV
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 15:4:184-186 (1964)
Copyright © 1964 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Fornachon, J. C. M.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Fornachon, J. C. M.
Agricola
Right arrow Articles by Fornachon, J. C. M.

A Leuconostoc Causing Malo-Lactic Fermentation in Australian Wines

J. C. M. Fornachon 1

1 The Australian Wine Research Institute, Glen Osmond, South Australia.

A bacterium belonging to the genus Leuconostoc plays a prominent part in the malo-lactic fermentation of Australian wines which have pH values below about 3.6 and this organism predominates when the fermentation occurs at pH values below about 3.4.

Although none of the strains isolated formed dextran from sucrose it is claimed that they should be included in the species Leuconostoc mesenteroides.




This article has been cited by other articles:


Home page
 ScienceHome page
M. A. Amerine
The Search for Good Wine
Science, December 30, 1966; 154(3757): 1621 - 1628.
[PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1964 by the American Society for Enology and Viticulture.