Application and validation of autochthonous Lactobacillus plantarum starter cultures for controlled malolactic fermentation and its influence on the aromatic profile of cherry wines-Reference-Cited by-同舟云学术

Application and validation of autochthonous Lactobacillus plantarum starter cultures for controlled malolactic fermentation and its influence on the aromatic profile of cherry wines

Published:2016-05 Issue: Volume:55 Page:16-24
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Sun Shu Yang,Gong Han Sheng,Liu Wen Li,Jin Cheng Wu

Funder

National Youth Science Foundation of China

Shandong Province Higher Educational Science and Technology Program

Natural Science Foundation of Shandong Province

Science and Technology Development Planning of Yantai

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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4. The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of Tannat red wine;Boido;J. Agric. Food Chem.,2009

5. Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation;Bravo-Ferrada;World J. Microbiol. Biotechnol.,2013

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