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Arginine degradation by malolactic wine lactic acid bacteria and its oenological and toxicological implications : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Microbiology at Massey University, Palmerston North, New Zealand
(Massey University, 2001)
Malolactic fermentation (MLF) in wines is a secondary fermentation carried out by lactic acid bacteria (LAB), mostly encouraged for decreasing acidity by degradation of malic acid and for modifying flavour. During MLF, ...