Advantages of Using Blend Cultures of Native and Strains to Induce Malolactic Fermentation of Patagonian Malbec Wine

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Advantages of Using Blend Cultures of Native and Strains to Induce Malolactic Fermentation of Patagonian Malbec Wine

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im Januar 2018 veröffentlichter wissenschaftlicher Artikel

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wetenschappelijk artikel

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наукова стаття, опублікована у 2018

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Advantages of Using Blend Cult ...... tion of Patagonian Malbec Wine

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Advantages of Using Blend Cult ...... tion of Patagonian Malbec Wine

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Advantages of Using Blend Cult ...... tion of Patagonian Malbec Wine

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Advantages of Using Blend Cult ...... tion of Patagonian Malbec Wine

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Advantages of Using Blend Cult ...... tion of Patagonian Malbec Wine

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Advantages of Using Blend Cult ...... tion of Patagonian Malbec Wine

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P1476

Advantages of Using Blend Cult ...... tion of Patagonian Malbec Wine

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Adriana Caballero

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E Elizabeth Tymczyszyn

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Liliana Semorile

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Lucrecia Delfederico

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M Ángeles Pozo-Bayón

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Natalia S Brizuela

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Yolanda Curilén

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P2860

A review: malolactic fermentation in wine -- beyond deacidification.

Linking wine lactic acid bacteria diversity with wine aroma and flavour.

Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation.

Autochthonous starter cultures and indigenous grape variety for regional wine production.

Effect of acclimation medium on cell viability, membrane integrity and ability to consume malic acid in synthetic wine by oenological Lactobacillus plantarum strains.

Wine volatile and amino acid composition after malolactic fermentation: effect of Oenococcus oeni and Lactobacillus plantarum starter cultures.

Formation of biogenic amines throughout the industrial manufacture of red wine.

Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis.

The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of tannat red wine.

Ethyl carbamate precursor citrulline formation from arginine degradation by malolactic wine lactic acid bacteria.

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2109

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scholarly article

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10.3389/FMICB.2018.02109

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English

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Bárbara M Bravo-Ferrada

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2018-09-06T00:00:00Z

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30237792

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6135894

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