Malolactic fermentation (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Malolactic fermentation" in English language version.

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Wibowo, D., Eschenbruch, R., Davis, C.R., Fleet, G.H., and Lee, T.H. "Occurrence and Growth of Lactic Acid Bacteria in Wine" American Journal for Enology and Viticulture. Vol. 36 No. 4 302-313 (1985)

asm.org

aem.asm.org

Jan Clair Nielsen and Marianne Richelieu "Control of Flavor Development in Wine during and after Malolactic Fermentation by Oenococcus oeni" Applied and Environmental Microbiology. February 1999 vol. 65 no. 2 740-745

brsquared.org

Rotter, Ben. "Sur lie and bâtonnage (lees contact and stirring)". Improved winemaking, 2008. Retrieved 12-Feb-2016.

lallemandwine.com

Sibylle Krieger "The History of Malolactic Bacteria in Wine Archived 2012-09-15 at the Wayback Machine pgs 15-21. Accessed: 14 May 2013

lallemandwine.us

Krieger, S., Triolo, G., and Dulau, L. "Bacteria and Wine Quality" Lallemand. (2000) Accessed: 14 May 2013

nii.ac.jp

ci.nii.ac.jp

Shimazu, Y., Uehara, M., and Watanbe, M. "Transformation of Citric Acid to Acetic Acid, Acetoin and Diacetyl by Wine Making Lactic Acid Bacteria" Agricultural and Biological Chemistry 49(7), 2147-2157, 1985

palatepreess.com

Tom Mansell "Buttery bacteria: Malolactic fermentation and you Archived 2016-04-06 at the Wayback Machine" Palate Press. 10 November 2009

sciencedirect.com

Martineau, B., Acree, T.E. and Henick-Kling, T "Effect of wine type on the detection threshold for diacetyl" Food Research International. Volume 28, Issue 2, 1995, Pages 139–143

web.archive.org

Tom Mansell "Buttery bacteria: Malolactic fermentation and you Archived 2016-04-06 at the Wayback Machine" Palate Press. 10 November 2009
Sibylle Krieger "The History of Malolactic Bacteria in Wine Archived 2012-09-15 at the Wayback Machine pgs 15-21. Accessed: 14 May 2013