Linking wine lactic acid bacteria diversity with wine aroma and flavour

Author:

Cappello Maria Stella,Zapparoli Giacomo,Logrieco Antonio,Bartowsky Eveline J

Funder

CNR

Wine Australia

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference138 articles.

1. Characterization of fruity aroma modifications in red wines during malolactic fermentation;Antalick;J. Agric. Food Chem.,2012

2. Co-inoculation with yeast and LAB under winery conditions: modification of the aromatic profile of Merlot wines;Antalick;S. Afr. J. Enol. Viticult.,2013

3. An evaluation of combinations of wine yeast and Leuconostoc oenos strains in malolactic fermentation of Chardonnay wine;Avedovech;Am. J. Enol. Vitic.,1992

4. Oenococcus alcoholitolerans sp. nov., a lactic acid bacteria isolated from cachaça and ethanol fermentation processes;Badotti;Antonie Van Leeuwenhoek,2014

5. Lactic acid bacteria associated with wine grapes from several Australian vineyards;Bae;J. Appl. Microbiol.,2006

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