SOME EFFECTS OF LACTOBACILLUS CONTAMINATION IN SCOTCH WHISKEY FERMENTATIONS

被引：16

作者：

BARBOUR, EA ^{[1
]}

PRIEST, FG ^{[1
]}

机构：

[1] HERIOT WATT UNIV,DEPT BREWING & BIOL SCI,EDINBURGH EH1 1HX,MIDLOTHIAN,SCOTLAND

来源：

关键词：

D O I：

10.1002/j.2050-0416.1988.tb04563.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：89 / 92

页数：4

共 15 条

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BARBOUR, EA ;

PRIEST, FG .

[2]

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[3]

BERRY DR, 1983, CURRENT DEV MALTING, P45

[4]

BISHOP L. R., 1943, Journal of the Institute of Brewing, V49, P223

[5]

Bryan-Jones G., 1975, Lactic acid bacteria in distillery fermentations., P165

CARLSSON, J .

[7]

Dolan T. C. S., 1979, Brewer, V65, P60

DOLAN, TCS .

[9]

Harrison JS, 1970, YEASTS, V3, P283

[10]

HOWIE D, 1982, COMMUNICATION