Impact of indigenous Oenococcus oeni and Lactiplantibacillus plantarum species co-culture on Cabernet Sauvignon wine malolactic fermentation: Kinetic parameters, color and aroma-Reference-Cited by-同舟云学术

Impact of indigenous Oenococcus oeni and Lactiplantibacillus plantarum species co-culture on Cabernet Sauvignon wine malolactic fermentation: Kinetic parameters, color and aroma

Published:2024-06 Issue: Volume:22 Page:101369
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Zhang Biying,Liu Doudou,Liu Hui,Shen Jiaxin,Zhang Jiaxuan,He Ling,Li Jin,Zhou Penghui,Guan Xueqiang,Liu Shuwen,Shi Kan

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference40 articles.

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2. Molecular adaptation response of Oenococcus oeni in non-Saccharomyces fermented wines: A comparative multi-omics approach;Balmaseda;International Journal of Food Microbiology,2022

3. The ‘buttery’ attribute of wine—diacetyl—desirability, spoilage and beyond;Bartowsky;International Journal of Food Microbiology,2004

4. Effect of biofilm formation by Oenococcus oeni on malolactic fermentation and the release of aromatic compounds in wine;Bastard;Frontiers in Microbiology,2016

5. Improving Oenococcus oeni to overcome challenges of wine malolactic fermentation;Betteridge;Trends in Biotechnology,2015

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1. A Comparative Study on the Modification of Polyphenolic, Volatile, and Sensory Profiles of Merlot Wine by Indigenous Lactiplantibacillus plantarum and Oenococcus oeni;Australian Journal of Grape and Wine Research;2024-01