Молочнокислые бактерии, продуцирующие полисахариды, изменяющие вино: Борьба с бактериями порчи путем использования природных антимикробных препаратов (Russian Edition)
by Сильвана Сесилия Ледесма, Мария Кристина Рубио, Педро Адриан Аредес Фернандес
A scientific study on lactic acid bacteria producing wine-altering polysaccharides and methods to prevent spoilage using natural antimicrobials.
About This Book
This book examines lactic acid bacteria capable of producing polysaccharides that influence wine properties.
It discusses the challenges posed by spoilage bacteria in winemaking and explores the use of natural antimicrobial agents as a control method.
The content is presented in Russian and focuses on scientific approaches to maintaining wine quality.
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