by Bob Parsons Alberta » Thu Sep 07, 2006 12:26 am
Hi Bill, sorry I did not recognize you on the Chat last evening! Jamie Goode, in his recent book Science of Wine has a whole chapter on yeasts and lactic-acid bacteria. Its Chapter 17, pages 129 through 135. It all seems to be well described, hope this helps. It is a terrific book if somewhat scientific to me anyway!!