Timing of inoculation of Oenococcus oeni and Lactobacillus plantarum in mixed malo-lactic culture along with compatible native yeast influences the polyphenolic, volatile and sensory profile of the Shiraz wines-Reference-Cited by-同舟云学术

Timing of inoculation of Oenococcus oeni and Lactobacillus plantarum in mixed malo-lactic culture along with compatible native yeast influences the polyphenolic, volatile and sensory profile of the Shiraz wines

Published:2022-03 Issue: Volume:158 Page:113130
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Devi Apramita^ORCID,Anu-Appaiah K.A.,Lin Tsair-Fuh

Funder

National Cheng Kung University Hospital

University Grants Commission

Publisher

Elsevier BV

Subject

Food Science

Reference58 articles.

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3. The “buttery”attribute of wine-diacetyl- desirability, spoilage and beyond;Bartowsky;International Journal of Food Microbiology,2004

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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