This work deals with the use of vinification lees coming from the white and red wine making technology, distilled or not, as the unique nutrient for glucose-to-lactic acid fermentation by different Lactobacilli.
Use of viticulture lees as a low cost nutrient for different Lactobacilli species
RIVAS TORRES, BEATRIZ;TORRE, PAOLO;CONVERTI, ATTILIO
2004-01-01
Abstract
This work deals with the use of vinification lees coming from the white and red wine making technology, distilled or not, as the unique nutrient for glucose-to-lactic acid fermentation by different Lactobacilli.
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