Results 91 to 100 of about 10,084 (174)

Characterization of Microbial Population of Organic Grapes, Must and Natural Wine During Spontaneous Vinification of Limniona Red Grape Variety

Beverages
Natural wines represent a new trend in winemaking without the use of preservatives and starter cultures, revealing the unique quality traits of grapes, wine, and terroir, but are susceptible to spoilage or undesirable fermentations.
Paraskevi Bouki, Chrysanthi Mitsagga, Aphrodite Tousia Becker, Ioannis Giavasis   +3 more
doaj   +1 more source

Novel Malolactic Fermentation Starter Formulated Using Native Lactic Acid Bacteria Strains from a Re-Emerging Wine-Growing Region of Argentina—A Pilot Scale Vinification

Fermentation
Argentina ranks worldwide among the top ten wine producers, known for its diverse terroirs and Malbec as its emblematic varietal. Typically, the winemaking process involves alcoholic fermentation, led by yeasts, and malolactic fermentation (MLF ...
Gabriel Alejandro Rivas, Naiquen Elizabeth Flores, Natalia Soledad Brizuela, Andrea Cecilia Guillade, Liliana Carmen Semorile, Lucrecia Delfederico   +5 more
doaj   +1 more source

Physiological and transcriptomic insights into ethanol stress tolerance in Lentilactobacillus hilgardii Q19

Food Science and Human Wellness
Malolactic fermentation, started by lactic acid bacteria, plays a crucial role in the production of high-quality wines. As global warming increases the ethanol content in wines, the success of malolactic fermentation depends on selecting ethanol-tolerant
Jinxian Sun, Xiaowen Liu, Luqiang Huang, Wen Ma, Gang Jin   +4 more
doaj   +1 more source

Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine. [PDF]

Foods, 2020
Pannella G, Lombardi SJ, Coppola F, Vergalito F, Iorizzo M, Succi M, Tremonte P, Iannini C, Sorrentino E, Coppola R.   +9 more
europepmc   +1 more source

Impact of the Timing and Temperature of Malolactic Fermentation on the Aroma Composition and Mouthfeel Properties of Chardonnay Wine. [PDF]

Foods, 2020
Sereni A, Phan Q, Osborne J, Tomasino E.
europepmc   +1 more source

Wireless malolactic fermentation monitoring in barrels

, 2012
Background and Aims Malolactic fermentation (MLF) is a metabolic process promoted in wine by lactic acid bacteria, which can improve wine quality. The MLF, however, must be properly monitored and handled in a timely manner as the bacteria remaining in the wine can produce off-flavours.
S. Di Blasi, Alessandro Matese, Alessandro Matese, Lorenzo Genesio, Jacopo Primicerio, Francesco Primo Vaccari, Francesco Sabatini, S.F. Di Gennaro   +7 more
openaire   +1 more source

Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation. [PDF]

Front Microbiol, 2018
Balmaseda A, Bordons A, Reguant C, Bautista-Gallego J.   +3 more
europepmc   +1 more source

Volatile and Sensory Profiles of Young Red Wines Treated with Yeast and Grape Polysaccharides After Malolactic Fermentation. [PDF]

Foods
Curiel-Fernández M, Cano-Mozo E, Ayestarán B, Guadalupe Z, Doco T, Pérez-Magariño S.   +5 more
europepmc   +1 more source

Evaluation of Specific <i>Torulaspora delbrueckii</i> Fractions to Stimulate Malolactic Fermentation in Limiting Conditions. [PDF]

Microorganisms
Balmaseda A, Toraño P, Leroux B, Heras JM, Krieger-Weber S, Rozès N, Deleris-Bou M, Reguant C.   +7 more
europepmc   +1 more source

Genome-Scale Reconstruction of the Metabolic Network in Oenococcus oeni to Assess Wine Malolactic Fermentation. [PDF]

Front Microbiol, 2017
Mendoza SN, Cañón PM, Contreras Á, Ribbeck M, Agosín E.   +4 more
europepmc   +1 more source