Polyphenol transformations by malo-lactic bacteria during wine fermentation.

Apramita, Devi (2019) Polyphenol transformations by malo-lactic bacteria during wine fermentation. Doctoral thesis, AcSIR.

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Item Type:	Thesis (Doctoral)
Uncontrolled Keywords:	Malolactic fermentation, wine fermentation, mixed starter culture, yeast bacterial interactions
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 07 Beverage Technology > 01 Alcoholic beverage > 02 Wine
Divisions:	Fermentation Technology and Bioengineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Jul 2020 09:14
Last Modified:	09 Jul 2020 09:14
URI:	http://ir.cftri.res.in/id/eprint/14424

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