Influence of pH and ethanol on malolactic fermentation and volatile aroma compound composition in white wines

Author:

Knoll Caroline,Fritsch Stefanie,Schnell Sylvia,Grossmann Manfred,Rauhut Doris,du Toit Maret

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. High tolerance of wild Lactobacillus plantarum and Oenococcus oeni strains to lyophilisation and stress environmental conditions of acid pH and ethanol;Alegria;FEMS Microbiology Letters,2004

2. Management of malolactic fermentation - wine flavour manipulation;Bartowsky;The Australian & New Zealand Grapegrower & Winemaker,2002

3. Influence of malolactic fermentation on the fruity characters of red wine – bringing wine chemistry and sensory together;Bartowsky,2010

4. MLF-adding an ’extra dimension’ to wine flavour and quality;Bartowsky;The Australian & New Zealand Grapegrower & Winemaker,2008

5. The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of tannat red wine;Boido;Journal of Agricultural and Food Chemistry,2009

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