| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4368734 | International Journal of Food Microbiology | 2011 | 6 Pages |
Abstract
⺠High Cu concentrations in wine exert various undesirable effects on product quality. ⺠Present methods for Cu removal are of limited value or not well established. ⺠We found a high capacity of wine-relevant Lactobacillus species to adsorb Cu. ⺠About 0.5-1.0 μg Cu per ml was removed from wine samples.
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Authors
Sina Schut, Stephan Zauner, Gabriele Hampel, Helmut König, Harald Claus,