Results 111 to 120 of about 10,091 (129)

Use of Yeast Mannoproteins by Oenococcus oeni during Malolactic Fermentation under Different Oenological Conditions

Foods, 2021
Nicolas Rozes, Cristina Reguant, Albert Bordons   +2 more
exaly  

Malolactic Fermentation—Theoretical Advances and Practical Considerations

Fermentation, 2022
Spiros Paramithiotis, Maria Dimopoulou, Vasiliki Stasinou   +2 more
exaly  

Lactobacillus plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook

Beverages, 2020
Sibylle Krieger-Weber
exaly  

Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation

Food Research International, 2018
Shaoyang Wang, Hongfei Zhao, Bolin Zhang   +2 more
exaly  

Inducing malolactic fermentation in wines

Biotechnology Advances, 1989
Charles Edwards, Robert Beelman, R B Beelman   +2 more
exaly  

Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentation

International Journal of Food Microbiology, 2007
James Osborne, Charles Edwards
exaly  

Impact of malolactic fermentation on low molecular weight phenolic compounds

Talanta, 2008
Maria João Cabrita
exaly  

Strategies for enhanced malolactic fermentation in wine and cider maturation

Journal of Chemical Technology and Biotechnology, 2006
Robert Lovitt
exaly  

Evaluating the effect of using non-Saccharomyces on Oenococcus oeni and wine malolactic fermentation

Food Research International, 2020
Cristina Reguant, Albert Bordons, Joaquin Bautista-Gallego   +2 more
exaly