Roles of yeast and lactic acid bacteria in malolactic fermentation of wines
Subtitle: a chemical and sensory study
By: by Richard M. Avedovech, Jr.
Published: 1988
Language: eng
Number of pages: 192
Subjects: Wine and wine making -- Oregon -- Microbiology.; Fermentation.
Notes: Typescript (photocopy).

Thesis (Ph. D.)--Oregon State University, 1989.

Includes bibliographical references.