Fruity aroma modifications in Merlot wines during simultaneous alcoholic and malolactic fermentations through mixed culture of S. cerevisiae, P. fermentans, and L. brevis-Reference-Cited by-同舟云学术

Fruity aroma modifications in Merlot wines during simultaneous alcoholic and malolactic fermentations through mixed culture of S. cerevisiae, P. fermentans, and L. brevis

Published:2022-01 Issue: Volume:154 Page:112711
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Hu Kai,Zhao Hongyu,Kang Xueting,Ge Xiaona,Zheng Mengni,Hu Zheyuan,Tao Yongsheng^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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3. The microbial challenge of winemaking: Yeast-bacteria compatibility;Bartle;FEMS Yeast Research,2019

4. Pre-fermentative cold maceration in the presence of non-Saccharomyces strains: Effect on fermentation behaviour and volatile composition of a red wine;Benucci;Australian Journal of Grape and Wine Research,2018

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

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