Mixed malolactic co-culture (Lactobacillus plantarum and Oenococcus oeni) with compatible Saccharomyces influences the polyphenolic, volatile and sensory profile of Shiraz wine-Reference-Cited by-同舟云学术

Mixed malolactic co-culture (Lactobacillus plantarum and Oenococcus oeni) with compatible Saccharomyces influences the polyphenolic, volatile and sensory profile of Shiraz wine

Published:2021-01 Issue: Volume:135 Page:110246
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Devi Apramita,Anu-Appaiah K.A.

Funder

University Grants Commission

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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3. Bioconversion of piceid to resveratrol by selected probiotic cell extracts;Basholli-Salihu;Bioprocess and Biosystems Engineering,2016

4. Advantages of using blend cultures of native L. plantarum and O. oeni strains to induce malo-lactic fermentation of Patagonian Malbec;Brizuela;Frontiers in Microbiology,2018

5. Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains;Brizuela;Food Research International,2018

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