Malolactic fermentation before or during wine aging in barrels
Author:
Funder
European Social Fund
Publisher
Elsevier BV
Subject
Food Science
Reference51 articles.
1. Effect of oxygenation on polyphenol changes occurring in the course of wine-making;Atanasova;Analytica Chimica Acta,2002
2. Management of malolactic fermentation-wine flavour manipulation;Bartowsky;Australian & New Zealand Grapegrower & Winemaker,2002
3. The “buttery” attribute of wine-diacetyl–desirability, spoilage and beyond;Bartowsky;International Journal of Food Microbiology,2004
4. Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni;Bloem;Food Microbiology,2008
5. Effect of β-glucosidase activity of Oenococcus oeni on the glycosylated flavour precursors of Tannat wine during malolactic fermentation;Boido;Journal of Agricultural and Food Chemistry,2002
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