Wine volatile and amino acid composition after malolactic fermentation: effect of Oenococcus oeni and Lactobacillus plantarum starter cultures.
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Biodiversity of Lactobacillus plantarum from traditional Italian wines.Metagenomic analysis of the microbial community in fermented grape marc reveals that Lactobacillus fabifermentans is one of the dominant species: insights into its genome structure.Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines.Characterization of EstCOo8 and EstC34, intracellular esterases, from the wine-associated lactic acid bacteria Oenococcus oeni and Lactobacillus hilgardii.Cloning and characterization of an intracellular esterase from the wine-associated lactic acid bacterium Oenococcus oeni.Heterologous expression of Oenococcus oeni malolactic enzyme in Lactobacillus plantarum for improved malolactic fermentation.Effect of foliar urea fertilisation on volatile compounds in Tempranillo wine.Combined Use of S. pombe and L. thermotolerans in Winemaking. Beneficial Effects Determined Through the Study of Wines' Analytical Characteristics.Improvement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate, with low SO2 concentration.Enhanced deacidification activity in Schizosaccharomyces pombe by genome shuffling.Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition.Evolution of malolactic bacteria and biogenic amines during spontaneous malolactic fermentations in a Greek winery.Ecology of indigenous lactic acid bacteria along different winemaking processes of Tempranillo red wine from La Rioja (Spain).Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni.Validation of the use of multiple internal control genes, and the application of real-time quantitative PCR, to study esterase gene expression in Oenococcus oeni.Advantages of Using Blend Cultures of Native and Strains to Induce Malolactic Fermentation of Patagonian Malbec WineAmino Acids and Biogenic Amines Evolution during theEstufagemof Fortified Wines
P2860
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P2860
Wine volatile and amino acid composition after malolactic fermentation: effect of Oenococcus oeni and Lactobacillus plantarum starter cultures.
description
2005 nî lūn-bûn
@nan
2005年の論文
@ja
2005年学术文章
@wuu
2005年学术文章
@zh-cn
2005年学术文章
@zh-hans
2005年学术文章
@zh-my
2005年学术文章
@zh-sg
2005年學術文章
@yue
2005年學術文章
@zh
2005年學術文章
@zh-hant
name
Wine volatile and amino acid c ...... us plantarum starter cultures.
@en
Wine volatile and amino acid c ...... us plantarum starter cultures.
@nl
type
label
Wine volatile and amino acid c ...... us plantarum starter cultures.
@en
Wine volatile and amino acid c ...... us plantarum starter cultures.
@nl
prefLabel
Wine volatile and amino acid c ...... us plantarum starter cultures.
@en
Wine volatile and amino acid c ...... us plantarum starter cultures.
@nl
P2093
P50
P356
P1476
Wine volatile and amino acid c ...... us plantarum starter cultures.
@en
P2093
Calvo de la Banda MT
G-Alegría E
Martín-Alvarez PJ
Moreno-Arribas MV
P304
P356
10.1021/JF050739Y
P407
P577
2005-11-01T00:00:00Z