Results 161 to 170 of about 11,725 (203)
Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation [PDF]
Food Research International, 2018 This study investigated the evolution of acetaldehyde and pyranoanthocyanins in wine during malolactic fermentation, and further evaluated the correlation between acetaldehyde and pyranoanthocyanins.
Shaoyang Wang, Bolin Zhang, Pan Gu
exaly +2 more sources
Impact of the co-culture of Saccharomyces cerevisiae–Oenococcus oeni on malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction [PDF]
Food Microbiology, 2010 The present study was aimed to evaluate the impact of the co-culture on the output of malolactic fermentation and to further investigate the reasons of the antagonism exerted by yeasts towards bacteria during sequential cultures.
Florence Mathieu, Patricia Taillandier
exaly +2 more sources
Impact of malolactic fermentation on low molecular weight phenolic compounds
Talanta, 2008 A reversed phase liquid chromatography-DAD method is proposed for analysis of major non-flavonoid phenolic compounds in wines. The method employed a mixture of acetic acid, water and methanol as eluents and was used to evaluate the impact of malolactic ...
Maria João Cabrita, A M Costa Freitas
exaly +1 more source
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Measures to improve wine malolactic fermentation
Applied Microbiology and Biotechnology, 2019This review focuses on the considerable amount of research that has been directed towards the improvement of efficiency and reliability of malolactic fermentation (MLF), which is important in winemaking. From this large body of work, it is clear that reliable MLF is essential for process efficiency and prevention of spoilage in the final product ...
Krista M. Sumby +3 more
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Food Chemistry, 2007 A comparative study was conducted on nine batches of wine taken from the same initial wine, subjected to malolactic fermentation and ageing in barrels, under different technological, conditions: malolactic fermentation in barrel or in tank, with or ...
M Victoria Moreno-Arribas +2 more
exaly +2 more sources
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
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Contribution to the Knowledge of Malolactic Fermentation Influence on Wine Aroma
Journal of Agricultural and Food Chemistry, 1999In this work, we study two aspects of malolactic fermentation: the use of industrial lactic acid bacteria starter-cultures in a white Sauvignon wine and the effects of the bacterial activity on the composition of wines in terms of volatile substances from oakwood during partial malolactic fermentation in barrels.
G, de Revel +4 more
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Induction of simultaneous and sequential malolactic fermentation in durian wine
International Journal of Food Microbiology, 2016This study represented for the first time the impact of malolactic fermentation (MLF) induced by Oenococcus oeni and its inoculation strategies (simultaneous vs. sequential) on the fermentation performance as well as aroma compound profile of durian wine. There was no negative impact of simultaneous inoculation of O.
Fransisca, Taniasuri +2 more
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The use of alternative technologies to develop malolactic fermentation in wine
Applied Microbiology and Biotechnology, 2001The development of the malolactic fermentation, bioconversion of L-malic acid to L-lactic acid, is a difficult and time-consuming process that does not always proceed favorably under the natural conditions of wine. Traditional fermentations are used worldwide to produce high-quality wines, although delay or failure is not an unusual outcome.
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