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A Wine Bacterium's Proteome

February 27, 2014

In the ongoing quest to understand the influence of microbes on the taste, aroma, and mouthfeel of wine, researchers have taken another step forward. Research Council and the University of Foggia in Italy has partially mapped the proteome of a bacterium (Oenococcus oeni) the bacterium responsible for malolactic acid fermentation or deacidification