Aroma development from non-floral grape precursors by wine lactic acid bacteria

Author:

Hernandez-Orte P.,Cersosimo M.,Loscos N.,Cacho J.,Garcia-Moruno E.,Ferreira V.

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Oenococcus oeni and malolactic fermentation moving into the molecular arena;Bartowsky;Australian Journal of Grape Wine Research,2005

2. Effect of ss-glycosidase activity of Oenococcus oeni on the glycosylated flavor precursors of Tannat wine during malolactic fermentation;Boido;Journal of Agricultural and Food Chemistry,2002

3. II controllo di qualità dei vini mediante HPLC: determinazione di acidi organici;Cane;L’Enotecnico,1990

4. Metodi di valutazione sensoriale per la caratterizzazione varietale dei vini rossi;Cravero;Industrie delle Bevande,2002

5. Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation;D’Incecco;Food Microbiology,2004

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