Tom McCloud mccloud at dtpax2.ncifcrf.gov
Wed Dec 6 12:56:52 EST 1995

   Just sitting here thinking, and it occurred to me that if the strain of 
yeast used for fermentation influences the taste of the wine that is produced, 
then are there analogous special strains of Acetobacter that have been 
selected for to produce 'fine vinegars'?     Are there the vinegar equivalent 
of oenophiles lurking out there somewhere?    Suggestions where I might find 
some literature on this topic would be appreciated.    Thanks in advance.     
 Tom  McCloud

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