Aromatic property of cherry wine produced by malolactic fermentation of controlled and spontaneous on the bacterial evolution-Reference-Cited by-同舟云学术

Aromatic property of cherry wine produced by malolactic fermentation of controlled and spontaneous on the bacterial evolution

Published:2019-01-01 Issue:1 Volume:22 Page:1270-1282
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Li Hua Min¹,Jiang Dong Qi²,Dai Zhi Guo¹,Zhang Yun Shu²,Zhang Yue¹,Sun Shu Yang¹^ORCID,Zhao Yu Ping²

Affiliation:

1. Department of Food Science and Engineering, School of Food Engineering, Ludong University, Yantai, Shandong, PR China

2. Department of Food Science and Engineering, College of Life Sciences, Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, PR China

Funder

National Natural Science Foundation of China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://tandfonline.com/doi/pdf/10.1080/10942912.2019.1640736

Reference32 articles.

1. Emerging trends in the application of malolactic fermentation

2. Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation

3. Biogenic amines in wine: a review

4. Identification of biogenic amines-producing lactic acid bacteria isolated from spontaneous malolactic fermentation of chilean red wines

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