Ability of lactic acid bacteria to produce N-heterocycles causing mousy off-flavour in wine

Author:

COSTELLO PETER J.,LEE TERRY H.,HENSCHKE PAULA.

Publisher

Wiley

Subject

Horticulture

Reference35 articles.

1. R.G. Buttery, L.C. Ling, and B.O. Juliano (1982 ) 2-Acetyl-1-pyrroline: an important aroma component of cooked rice . Chemistry and Industry (London), 958 -959 .

2. Cooked rice aroma and 2-acetyl-1-pyrroline

3. P.J. Costello (1998 ) ‘Formation of mousy off-flavour in wine by lactic acid bacteria’., PhD thesis (University of Adelaide: Adelaide).

4. P.J. Costello, C.S. Stockley, T.H. Lee, P.A. Henschke, C.S. Stockley, R.S. Johnston, P.A. Leske, and T.H. Lee (1993 ) Current selection criteria of lactic acid bacteria for malolactic fermentation . Proceedings of the eighth Australian wine industry technical conference, Melbourne, Australia (Winetitles: Adelaide) pp.142 -147 .

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