Results 31 to 40 of about 11,725 (203)
Amino acids and biogenic amines in red varietal wines: the role of grape variety, malolactic fermentation and vintage [PDF]
, 2013 This work studies for the first time the amino acid and biogenic amine composition of Rioja red wines made with the red minority varieties Vitis vinífera cv. Monastel and Maturana Tinta de Navarrete, using Tempranillo as a reference variety.
Ayestarán, B. [0000-0002-2903-1332] +7 more
core +1 more source
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
doaj +1 more source
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
doaj +1 more source
OENO One, 1983 Stimulation of malolactic fermentation can be obtained by adding to wine an industrial biomass of L. oenos. Before use, deepfreeze bacteria need to be reactivated according to some special conditions which have been studied. Yeasts concerned in alcoholic
Suzanne Lafon-Lafourcade +3 more
doaj +1 more source
Impact of Bacterial Fermentation on Phytochemical Profile and Bioactivity of <i>Calendula officinalis</i> and <i>Echinacea purpurea</i> Extracts. [PDF]
Int J Food SciThe increasing consumer attention toward plant‐based products having health‐promoting benefits has drawn attention to medicinal herbs such as Calendula officinalis and Echinacea purpurea, that are abundant in bioactive compounds exhibiting anti‐inflammatory, antimicrobial and antioxidant properties.
Massaro S +7 more
europepmc +2 more sources
Malolactic Fermentation—Theoretical Advances and Practical Considerations
, 2022 There are two main fermentations associated with the vinification process. Alcoholic fermentation (AF), which is conducted by yeasts and malolactic fermentation (MLF), which takes place as a result of the metabolic activity of lactic acid bacteria (LAB ...
Vasiliki Stasinou +4 more
core +1 more source
Malolactic fermentation in white wines
, 2022 Malolactic fermentation (MLF) is an important process in wine production. Although in fact, from a biochemical point of view, it is actually not a “fermentation” process, like alcoholic fermentation (AF), it does involve gas emissions, so winemakers called it “malolactic fermentation.” The term “malolactic fermentation” has been used since the early ...
Pardo, Isabel, Ferrer, Sergi
openaire +3 more sources
Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player?
Electronic Journal of Biotechnology, 2019 Malolactic fermentation (MLF) is a process in winemaking responsible for the conversion of l-malic acid to l-lactic acid and CO2, which reduces the total acidity, improves the biological stability, and modifies the aroma profile of wine.
Natalia Brizuela +6 more
doaj +1 more source
Fermentation, 2022 Malolactic fermentation (MLF) or biological decrease of wine acidity is defined as the enzymatic bioconversion of malic acid in lactic acid, a process performed by lactic acid bacteria (LAB). The procedures for the isolation of new indigenous LAB strains
Răzvan Vasile Filimon +6 more
doaj +1 more source
Use of Oenococcus oeni biofilm for wine malolactic fermentation management
OENO OneControlling the speed of malolactic fermentation in red wine is an important challenge to produce certain short-rotation wines, like primeur style wines, for entry-level market segments.
Marianne Gosset +3 more
doaj +1 more source