Malolactic fermentation kinetics data for the screening and the optimization conditions for the selection of Oenococcus strains and wine lees
Data of the L-malic acid consumption, cell viability and amino acid consumption of different Oenococcus oeni strains and with additions of different type of wine lees.
| Autor: | |
|---|---|
| Tipo de recurso: | conjunto de datos |
| Fecha de publicación: | 2026 |
| País: | España |
| Institución: | Consorci de Serveis Universitaris de Catalunya (CSUC) |
| Repositorio: | CORA.Repositori de Dades de Recerca |
| OAI Identifier: | oai:dnet:cora.rdr____::f2fa5014846d568ea5b0177de9c7f73f |
| Acceso en línea: | https://doi.org/10.34810/DATA3366 |
| Access Level: | acceso abierto |
| Palabra clave: | Agricultural Sciences lees wine or wine-like food product malolactic fermentation |
| Sumario: | Data of the L-malic acid consumption, cell viability and amino acid consumption of different Oenococcus oeni strains and with additions of different type of wine lees. |
|---|