Results 101 to 110 of about 11,725 (203)

Use of Yeast Mannoproteins by Oenococcus oeni during Malolactic Fermentation under Different Oenological Conditions. [PDF]

Foods, 2021
Balmaseda A, Aniballi L, Rozès N, Bordons A, Reguant C.   +4 more
europepmc   +1 more source

Lysozyme applications to control malolactic fermentation: industrial trials

, 1994
Lysozyme applications to control malolactic fermentation: industrial ...
FERRARINI, Roberto, DELL’ACQUA E., RIPONI C., A. AMATI, ZIRONI R., ARFELLI G., GERBI V.   +6 more
core  

Biochemical basis for glucose-induced inhibition of malolactic fermentation in Leuconostoc oenos.

, 1997
The sugar-induced inhibition of malolactic fermentation in cell suspensions of Leuconostoc oenos, recently reclassified as Oenococcus oeni (L. M. T. Dicks, F. Dellaglio, and M. D. Collins, Int. J. Syst. Bacteriol. 45:395-397, 1995) was investigated by in
A Ramos, Ramos, A, M C Loureiro-Dias, Veiga da Cunha, Maria, M Miranda, Miranda, M, H Santos, Loureiro-Dias, M C, Santos, H, M Veiga-da-Cunha   +9 more
core   +1 more source

Malo-lactic fermentation of wines

California Agriculture, 1960
California Agriculture - All ...
J Ingraham
doaj  

Effects of Heterologous Expression of Genes Related L–Malic acid Metabolism in Saccharomyces uvarum on Flavor Substances Production in Wine

Foods
During malolactic fermentation (MLF) of vinification, the harsh L–malic acid undergoes transformation into the milder L–lactic acid, and via decarboxylation reactions it is catalyzed by malolactic enzymes in LAB.
Ping Li, Wenjun Song, Yumeng Wang, Xin Li, Shankai Wu, Bingjuan Li, Cuiying Zhang   +6 more
doaj   +1 more source

Cofermentation, Post-Alcoholic, And Post-Malolactic Fermentation Blending Of Malbec, Merlot And Petite Sirah Wines

, 2022
A two-year study was conducted to assess the effects of cofermentation on red wine varietals. During the winemaking process, wines can be made from two or more varieties by picking, crushing and fermenting them together, a practice known as ...
Vega-Osorno, Armando Arturo
core  

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

Experimental aspects regarding the malolactic fermentation of some red and white wines

, 2008
This scientific paper presents some aspects typical of the process of malolactic fermentation in some wines, respectively, the variation of total, volatile and real acidity (pH), malic acid metabolization and formation of lactic acid, as well as ...
Vacarciuc, L., Bălănuță, A., Neacșu, I., Odăgeriu, Gheorghe, Rusu, E., Cotea, Valeriu V.   +5 more
core   +1 more source

Malolactic fermentation in lingonberry juice and its use as a preservative

Food Microbiology
Lingonberry is a common wild berry that is often sold as jams and beverages. It naturally contains high amounts of the weak acid preservative benzoic acid making it an interesting ingredient for shelf-life extension. Despite this, their use as a raw ingredient is limited by the inherently intense sour taste.
Martina K. Bergentall, Jun Niimi, Ingela Persson, Emeline Calmet, Dorine As, Alexander Plovie, Loredana Malafronte, Petter Melin   +7 more
openaire   +3 more sources

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