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  • Inactivated yeasts: production and technological characteristics
    Piergiorgio Comuzzo, Di4A, Università di Udine; Federico Giotto, Giottoconsulting srl; Gianmaria Zanella, Enologica Vason
    The role of yeast derivatives in the activation of alcoholic fermentation is well known. However, the lack of knowledge about the composition of these products makes their use essentially based on ...
    Published on: 17/02/2020

Oenococcus and Acetobacter

Oenococcus and larger Acetobacter cells. Acetobacter cells seem to break apart after cell division, are usually found singly or in pairs in wine, with rounded or tapered ends. (Vinquiry Microbiology Photo CD)
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ISSN 1826-1590 VAT: IT01286830334
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