Fermentação malolática (Portuguese Wikipedia)

Analysis of information sources in references of the Wikipedia article "Fermentação malolática" in Portuguese language version.

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ajevonline.org

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. Acessado em 12 de fevereiro de 2016.

lallemandwine.com

Sibylle Krieger "The History of Malolactic Bacteria in Wine Arquivado em 2012-09-15 no Wayback Machine pgs 15-21. Acessado: 14 de maio de 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 Arquivado em 2016-04-06 no Wayback Machine" Palate Press. 10 de novembro de 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, Ed 2, 1995, Pgs 139–143

web.archive.org

Tom Mansell "Buttery bacteria: Malolactic fermentation and you Arquivado em 2016-04-06 no Wayback Machine" Palate Press. 10 de novembro de 2009
Sibylle Krieger "The History of Malolactic Bacteria in Wine Arquivado em 2012-09-15 no Wayback Machine pgs 15-21. Acessado: 14 de maio de 2013