Timing of malolactic fermentation inoculation in Shiraz grape must and wine: influence on chemical composition

Author:

Abrahamse Caroline E.,Bartowsky Eveline J.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Reference43 articles.

1. Alexandre H, Costello PJ, Remize F, Guzzo J, Guilloux-Benatier M (2004) Saccharomyces cerevisiae—Oenococcus oeni interactions in wine: current knowledge and perspectives. Int J Food Microbiol 93:141–154

2. Bartowsky EJ, Pretorius IS (2008) Microbial formation and modification of flavour and off-flavour compounds in wine. In: König H, Unden G, Fröhlich J (eds) Biology of microorganisms on grapes in must and wine. Springer, Heidelberg, pp 211–233

3. Bartowsky E, Costello P, McCarthy J (2008) MLF—adding an extra dimension to wine flavour and quality. Aust NZ Grapegrow Winemak 533a:60–65

4. Beelman RB, Kunkee RE (1985) Inducing simultaneous malolactic fermentation in red table wines. In: Lee TH (ed) Malolactic fermentation, Melbourne, Victoria, Australia, 16 August 1984. Australian Wine Research Institute/Viticulture Publishing, Adelaide, pp 97–112

5. Beelman RB, Kunkee RE (1987) Inducing simultaneous malolactic/alcoholic fermentation. Pract Winery Vineyard 8(2):44–56

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