Sequential inoculation of Torulaspora delbrueckii and Saccharomyces cerevisiae in rosé wines enhances malolactic fermentation and potentially improves colour stability
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference51 articles.
1. A new simplified method for measuring the color of wines. I. Red and ros wines;Ayala;American Journal of Enology and Viticulture,1997
2. Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae;Azzolini;World Journal of Microbiology and Biotechnology,2015
3. Isolation, identification, and characterization of new color-stable anthocyanins occurring in some red wines;Bakker,1997
4. Use of yeast mannoproteins by Oenococcus oeni during malolactic fermentation under different oenological conditions;Balmaseda;Foods,2021
5. Torulaspora delbrueckii promotes malolactic fermentation in high polyphenolic red wines;Balmaseda;LWT - Food Science and Technology,2021
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