Results 131 to 140 of about 10,141 (172)
Some of the next articles are maybe not open access.
Inhibition of malolactic fermentation by cryotolerant yeasts
Biotechnology Letters, 1997White wines produced by some cryotolerant strains of Saccharomyces cerevisiae are more resistant to malolactic fermentation than those produced by normal strains: e.g. for two months of storage, the wines, inoculated with Leuconostoc oenos or Lactobacillus plantarum, were fully stabilized with levels of 51-65 mg total SO 2 /l and 5.70-5.75 g titratable
Andrea Caridi, Vito Corte
openaire +1 more source
Fluorescence microscopy to monitor wine malolactic fermentation
Food Chemistry, 2019Malolactic fermentation (MLF) is a natural and biological deacidification of wines and a required step for making premium red wines. MLF is carried out by lactic acid bacteria (LAB) that are present in the fermenting wines. Currently, real-time control of MLF is an issue of great interest as the classical plate count technique for assessing bacterial ...
Fernández-Pérez, Rocío [0000-0002-8543-788X] +2 more
openaire +6 more sources
Malolactic Fermentation in Wines (in Turkish)
2015Şıradan şarap oluşurken, mayalar tarafından yapılan etilalkol fermentasyonundan başka, daha çok fermantasyonun büyük ölçüde sona ermesinden sonra, ya da daha sonraları bir fermantasyon olur ki, bu da Malolaktik Fermantasyondur. Bu fermantasyonda malik asit, bazı bakterilerin etkisi altında laktik aside dönüşür.
openaire +1 more source
Malolactic Fermentation—Theoretical Advances and Practical Considerations
Fermentation, 2022Spiros Paramithiotis +2 more
exaly