Lactobacillus cells in a fermenting must with yeast cells and tartrate crystals. Lactobacillus are the most distinctively rod-shaped of the wine bacteria, being variable in length but almost of equal diameter along the length of the cell. (Vinquiry Microb

Published on 01/01/2000
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,4375