Results 21 to 30 of about 10,084 (174)
Fermentation, 2020 Malolactic fermentation is a vital red wine-making process to enhance the sensory quality. The objective of this study is to elucidate the starter cultures’ role in modifying phenolic compounds, biogenic amines, and volatile compounds after red ...
Shao-Yang Wang +6 more
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Non-Saccharomyces as a tool for modulating wine quality and stimulating malolactic fermentation
IVES Technical Reviews, 2021 Recent research in non-Saccharomyces yeasts promotes their use as starter cultures in wine alcoholic fermentation together with S. cerevisiae. The use of these non-conventional yeasts can modulate the organoleptic profile of wines. However, it is unclear
Aitor Balmaseda +5 more
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Microorganisms, 2020 Malolactic fermentation (MLF) is a biological process that, in addition to deacidifying, also improves biological stability and changes the chemical and sensorial characteristics of wines. However, multiple biotic and abiotic factors, present in must and
Silvia Jane Lombardi +9 more
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Malolactic fermentation byStreptococcus mutans [PDF]
FEMS Microbiology Letters, 2007 Streptococcus mutans and certain other oral lactic-acid bacteria were found to have the ability to carry out malolactic fermentation involving decarboxylation of L-malate to yield L-lactic acid and concomitant reduction in acidity. The activity was inducible by L-malate in S. mutans UA159 growing in suspensions or biofilms.
Jiangyun, Sheng, Robert E, Marquis
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Chemiosmotic energy from malolactic fermentation [PDF]
Journal of Bacteriology, 1989 By using the luciferase-luciferin ATP assay and whole cells of Leuconostoc oenos, we have demonstrated that malolactic fermentation does yield ATP. This energy-yielding mechanism did not occur in a cell extract and was inhibited in the presence of dicyclohexylcarbodiimide or an ionophore such as monensin.
D J, Cox, T, Henick-Kling
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Effect of spontaneous malolactic fermentation on the formation of organoleptic properties of red wine after ethyl alcohol removal [PDF]
BIO Web of ConferencesMalolactic fermentation, based on the conversion of malic acid to lactic acid, which leads to physicochemical and organoleptic changes, was investigated. Considering the influence of malolactic fermentation on the organoleptic profile of wine, the nature
Taranenko V. I., Oseledtseva I. V.
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Use of fumaric acid on must or during alcoholic fermentation
BIO Web of Conferences, 2023 Fumaric acid has been approved by OIV for the use on wine in 2021. This practice consists in treating wines with fumaric acid to inhibit malolactic fermentation by controlling the growth and activity of lactic acid bacteria.
Davaux François +2 more
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BIO Web of Conferences, 2019 One of the problems related to the increase in average temperatures in the wine-growing regions is the lower accumulation of organic acids in the berries. Wine freshness depends to a great extent on its acidity.
Morata A. +7 more
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Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality
Fermentation, 2020 Nitrogen supplementation in musts or during the alcoholic fermentation is a common practice to promote fermentations. In this study, the impact of the supplementation of two different sources of nitrogen during Tempranillo red wine elaboration was ...
Pilar Santamaría +4 more
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Molecules, 2016 The most common way to produce red wine is through the use of Saccharomyces cerevisiae strains for alcoholic fermentation and lactic acid bacteria for malolactic fermentation.
Ángel Benito +2 more
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