Results 151 to 160 of about 10,141 (172)

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  

Improving Oenococcus oeni to overcome challenges of wine malolactic fermentation

Trends in Biotechnology, 2015
Alice Betteridge, Paul Grbin, Vladimir Jiranek   +2 more
exaly  

Use of fumaric acid to control pH and inhibit malolactic fermentation in wines

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 2020
Ma Bañuelos, Ricardo Vejarano, Iris Loira   +2 more
exaly  

Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation

Frontiers in Microbiology, 2018
Cristina Reguant, Albert Bordons, Joaquin Bautista-Gallego   +2 more
exaly  

Controlled malolactic fermentation in cider using Oenococcus oeni immobilized in alginate beads and comparison with free cell fermentation

Enzyme and Microbial Technology, 2001
Adriana Laca Perez, Mónica Herrero
exaly  

15. Faults of Malolactic Fermentation

2019
openaire   +1 more source

[Research on malolactic fermentation. III].

Bollettino della Societa italiana di biologia sperimentale, 2000
C, ANTONIANI, L, FEDERICO, G A, LANZANI
openaire   +1 more source

Influence of malolactic fermentation, postfermentative treatments and ageing with lees on nitrogen compounds of red wines

Food Chemistry, 2007
Pedro J Martin-Alvarez, M Victoria Moreno-Arribas, M Carmen Polo   +2 more
exaly  

Malolactic fermentation in wines of Michigan

1982
openaire   +1 more source

Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation

Food Microbiology, 2004
Anna Lante, Eveline Bartowsky, Stella Kassara   +2 more
exaly