Influence of Patagonian Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory perception of Pinot Noir wine after malolactic fermentation-Reference-Cited by-同舟云学术

Influence of Patagonian Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory perception of Pinot Noir wine after malolactic fermentation

Published:2020-12-13 Issue:1 Volume:27 Page:118-127
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Australian Journal of Grape and Wine Research

Author:

Brizuela N.S.¹^ORCID,Franco‐Luesma E.²,Bravo‐Ferrada B.M.¹,Pérez‐Jiménez M.³,Semorile L.¹,Tymczyszyn E.E.¹,Pozo‐Bayon M.A.³^ORCID

Affiliation:

1. Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada (IMBA), Departamento de Ciencia y Tecnología Universidad Nacional de Quilmes Bernal Argentina

2. Centre des Sciences du Goût et de l'Alimentation Université de Bourgogne Franche Comté Dijon France

3. Instituto de Investigación en Ciencias de la Alimentación (CIAL), Consejo Superior de Investigaciones Científicas (CSIC)‐Universidad Autónoma de Madrid (UAM) Madrid Spain

Funder

Consejo Superior de Investigaciones Científicas

Fondo para la Investigación Científica y Tecnológica

Publisher

Wiley

Subject

Horticulture

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ajgw.12460

Reference94 articles.

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5. SENSORY ANALYSIS OF BURGUNDY PINOT NOIR WINES: A COMPARISON OF ORTHONASAL AND RETRONASAL PROFILING

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