Identification of the potential inhibitors of malolactic fermentation in wines-Reference-Cited by-同舟云学术

Identification of the potential inhibitors of malolactic fermentation in wines

Published:2018-12 Issue:suppl 1 Volume:38 Page:174-179
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

MOTA Renata Vieira da¹,RAMOS Cintia Lacerda²,PEREGRINO Isabela¹,HASSIMOTTO Neuza Mariko Aymoto³,PURGATTO Eduardo³,SOUZA Claudia Rita de¹,DIAS Disney Ribeiro⁴,REGINA Murillo de Albuquerque¹

Affiliation:

1. Núcleo Tecnológico EPAMIG Uva e Vinho, Brazil

2. Universidade Federal dos Vales do Jequitinhonha e Mucuri, Brazil

3. Universidade de São Paulo, Brazil

4. Universidade Federal de Lavras, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v38s1/0101-2061-cta-1678-457X16517.pdf

Reference21 articles.

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2. Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate;Bokulich N. A.;Proceedings of the National Academy of Sciences of the United States of America,2013

3. Pesticides in fermentative processes of wine;Cabras P.;Journal of Agricultural and Food Chemistry,1999

4. Inhibitory effect of sulfur dioxide and other stress compounds in wine on the ATPase activity of Oenococcus oeni.;Carreté R.;FEMS Microbiology Letters,2002

5. Inducing malolactic fermentation in wines;Edwards C. G.;Biotechnology Advances,1989

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