Impact of co-culture of Lactobacillus plantarum and Oenococcus oeni at different ratios on malolactic fermentation, volatile and sensory characteristics of mulberry wine

Author:

Zhang Shurong,Xing Xin,Chu Qi,Sun Shuyang,Wang Ping

Funder

Youth Innovation Technology Project of Higher School in Shandong Province

National Natural Science Foundation of China

Natural Science Foundation of Shandong Province

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Molecular adaptation response of Oenococcus oeni in non-Saccharomyces fermented wines: A comparative multi-omics approach;Balmaseda;International Journal of Food Microbiology,2022

2. A metagenomic-based approach for the characterization of bacterial diversity associated with spontaneous malolactic fermentations in wine;Berbegal;International Journal of Molecular Sciences,2019

3. Advantages of using blend cultures of native L. plantarum and O. oeni strains to induce malolactic fermentation of Patagonian Malbec wine;Brizuela;Frontiers in Microbiology,2018

4. Comparative vinification assays with selected Patagonian strains of Oenococcus oeni and Lactobacillus plantarum;Brizuela;LWT - Food Science and Technology,2017

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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