Impact of co-inoculation of Saccharomyces cerevisiae, Hanseniaspora uvarum and Oenococcus oeni autochthonous strains in controlled multi starter grape must fermentations

Author:

Capozzi Vittorio,Berbegal Carmen,Tufariello Maria,Grieco Francesco,Spano GiuseppeORCID,Grieco Francesco

Funder

Apulia Region in the framework of the Project DOMINA APULIAE

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Timing of malolactic fermentation inoculation in shiraz grape must and wine: Influence on chemical composition;Abrahamse;World Journal of Microbiology and Biotechnology,2011

2. Saccharomyces cerevisiae-Oenococcus oeni interactions in wine: Current knowledge and perspectives;Alexandre;International Journal of Food Microbiology,2004

3. Co-inoculation with yeast and LAB under winery conditions: Modification of the aromatic profile of merlot wines;Antalick;South African Journal for Enology and Viticulture,2013

4. Non-Saccharomyces in wine: Effect upon Oenococcus oeni and malolactic fermentation;Balmaseda;Frontiers in Microbiology,2018

5. Emerging trends in the application of malolactic fermentation;Bartowsky;Australian Journal of Grape and Wine Research,2015

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