Wine Volatile and Amino Acid Composition after Malolactic Fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum Starter Cultures-Reference-Cited by-同舟云学术

Wine Volatile and Amino Acid Composition after Malolactic Fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum Starter Cultures

Published:2005-10-06 Issue:22 Volume:53 Page:8729-8735
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pozo-Bayón M. A.¹,G-Alegría E.¹,Polo M. C.¹,Tenorio C.¹,Martín-Álvarez P. J.¹,Calvo de la Banda M. T.¹,Ruiz-Larrea F.¹,Moreno-Arribas M. V.¹

Affiliation:

1. Instituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain, and Department of Food and Agriculture, University of La Rioja, Av. Madre de Dios 51, 26006 Logroño, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf050739y

Reference41 articles.

1. Leuconostoc oenos and malolactic fermentation in wine: a review

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