Effect of pH on malolactic fermentation in southern Italian wines
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
http://link.springer.com/article/10.1007/s00217-018-3041-4/fulltext.html
Reference38 articles.
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2. Knoll C, Fritsch S, Schnell S, Grossmann M, Rauhut D, du Toit M (2011) Influence of pH and ethanol on malolactic fermentation and volatile aroma compound composition in white wines. Leb Wiss Technol 44:2077–2086
3. Bartowsky EJ, Costello PJ, Chambers PJ (2015) Emerging trends in the application of malolactic fermentation. Aust J Grape Wine Res 21:663–669
4. López I, Tenoriom C, Zarazaga M, Dizy M, Torres C, Ruiz-Larrea F (2007) Evidence of mixed wild populations of Oenococcus oeni strains during wine spontaneous malolactic fermentations. Eur Food Res Technol 226:215–223
5. G-Alegría E, López I, Ruiz JI, Sáenz J, Fernández E, Zarazaga M, Dizy M, Torres C, Ruiz-Larrea F (2004) High tolerance of wild Lactobacillus plantarum and Oenococcus oeni strains to lyophilisation and stress environmental conditions of acid pH and ethanol. FEMS Microbiol Lett 230:53–61
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