Effect of malolactic fermentation by Pediococcus damnosus on the composition and sensory profile of Albariño and Caiño white wines
Author:
Affiliation:
1. Instituto de Investigación en Ciencias de la Alimentación (CIAL); CSIC-UAM; Madrid Spain
2. Consiglio per la ricerca e la sperimentazione in agricoltura (Centro di ricerca per l'enologia); Asti Italy
Funder
Bodega Terras Gauda LTD
Xunta de Galicia
CONSOLIDER INGENIO 2010
BIODATI
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.12392/fullpdf
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4. Influence of several enzymatic treatments on aromatic composition of white wines;Armada;LWT - Food Sci Technol,2010
5. Lactic acid bacteria associated with wine grapes from several Australian vineyards;Bae;J Appl Microbiol,2006
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