Characterization of malolactic fermentation by Lactiplantibacillus plantarum in red grape must
Author:
Funder
European Commission
Gobierno de Espana Ministerio de Universidades
Publisher
Elsevier BV
Reference45 articles.
1. Alcoholic fermentation drives the selection of Oenococcus oeni strains in wine but not in cider;Balmaseda;International Journal of Food Microbiology,2023
2. Simulated lees of different yeast species modify the performance of malolactic fermentation by Oenococcus oeni in wine-like medium;Balmaseda;Food Microbiology,2021
3. Molecular adaptation response of Oenococcus oeni in non-Saccharomyces fermented wines: A comparative multi-omics approach;Balmaseda;International Journal of Food Microbiology,2022
4. Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation;Balmaseda;International Journal of Food Microbiology,2021
5. Oenococcus oeni and malolactic fermentation – moving into the molecular arena;Bartowsky;Australian Journal of Grape and Wine Research,2005
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