Simulated lees of different yeast species modify the performance of malolactic fermentation by Oenococcus oeni in wine-like medium
Author:
Funder
AGAUR
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference36 articles.
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2. Non-Saccharomyces in wine: effect upon Oenococcus oeni and malolactic fermentation;Balmaseda;Front. Microbiol.,2018
3. Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation;Balmaseda;Int. J. Food Microbiol.,2021
4. Outlining the influence of non-conventional yeasts in wine ageing over lees;Belda;Yeast,2016
5. Analysis of yeast populations during alcoholic fermentation: a six year follow-up study;Beltran;Syst. Appl. Microbiol.,2002
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