Results 51 to 60 of about 11,725 (203)

Effect of citrate transporter deficient strain of Lactiplantibacillus plantarum XJ25 on the flavor of wine malolactic fermentation [PDF]

Zhongguo niangzao
In order to investigate the effect of Lactiplantibacillus plantarum XJ25 citrate transporter deficient strain XJ25-ΔcitP on the flavor of wine malolactic fermentation (MLF).
YANG Xiangke, DUAN Changlin, LIU Di, NING Yuchang, PAN Chunmei
doaj   +1 more source

Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies [PDF]

, 2019
CITATION: Du Plessis, H., et al. 2019. Modulation of wine flavor using hanseniaspora uvarum in combination with different saccharomyces cerevisiae, lactic acid bacteria strains and malolactic fermentation strategies.
Neil Jolly, Du Plessis, Heinrich, Du Toit, Maret, Jolly, Neil, Hoff, Justin, Van Der Rijst, Marieta, Nieuwoudt, Helene, Heinrich Du Plessis, Maret Du Toit, Marieta Van der Rijst, Justin Hoff, Hélène Nieuwoudt   +11 more
core   +1 more source

Between Confidence and Clarity: Objective and Subjective Expertise Differentially Predict Use of Alignable and Nonalignable Product Attributes

Journal of Behavioral Decision Making, Volume 39, Issue 2, April 2026.
ABSTRACT Expertise is multifaceted. This project builds on the difference between subjective expertise (the confidence one holds in understanding a particular topic) and objective expertise (one's actual understanding of that topic), which can vary independently.
Samuel H. Borislow, Daniel M. Bartels
wiley   +1 more source

Sensitivity Threshold for Selected Aromas and Defects in Casual Wine Consumers

Journal of Sensory Studies, Volume 41, Issue 2, April 2026.
ABSTRACT Wine aromas and faults are caused by chemical compounds impacting wine quality that can originate from viticulture, vinification, bottling, or aging. Wine professionals are highly trained to recognize and assess quality indicators including characteristic aromas and faults/defects.
Katherine C. Dectis, Beverly J. Tepper
wiley   +1 more source

Effects of inoculation with lactic acid bacteria at different periods on physicochemical and sensory quality of ‘Cabernet Sauvignon’ dry red wine [PDF]

Zhongguo niangzao
Using ‘Cabernet Sauvignon’ wine grapes as raw materials, commercial lactic acid bacteria (LA, OE) were inoculated in the pre-, mid- and post- alcoholic fermentation, their effects on the malolactic fermentation process were compared, and the effects of ...
ZHONG Dongli, ZHANG Xue, ZHU Jiaqi, SHU Chao, SU Li, ZHANG Junxiang
doaj   +1 more source

Malolactic fermentation : the ABC's of MLF [PDF]

, 2010
The original publication is available at http://www.sasev.org/.There are two main fermentations associated with the winemaking process. Alcoholic fermentation is conducted by the yeast culture and malolactic fermentation takes place as a result of the ...
Du Toit, M., Lerm, E., Engelbrecht, L.
core  

Sulfites Chemistry in Wines: From Reference Quantification Methods to More Sustainable Innovative Approaches

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Sulfites are widely used as preservatives in winemaking due to their antioxidant, anti‐enzymatic, and antimicrobial properties. However, dietary sulfites have been linked to adverse reactions in sensitive individuals, especially those with asthma.
Marion Noël, Laura Carballido, Elias Bou‐Maroun, Thomas Karbowiak   +3 more
wiley   +1 more source

Simultaneous Inoculation of Malbec (Vitis vinifera) Musts with Yeast and Bacteria: Effects on Fermentation Performance, Sensory and Sanitary Attributes of Wines

Food Technology and Biotechnology, 2009
Malolactic fermentation has important consequences for the quality of wine. The present study analyzes the effect of timing of inoculation with bacteria on the performance of alcoholic and malolactic fermentation in Malbec musts from a warm climate wine ...
Ariel Massera, Adriana Soria, Carlos Catania, Sibylle Krieger, Mariana Combina   +4 more
doaj  

Microbiology of the malolactic fermentation: Molecular aspects [PDF]

FEMS Microbiology Letters, 1995
Malolactic fermentation conducted by lactic acid bacteria follows alcoholic fermentation during winemaking, and several positive effects make it indispensable for most wines. Research has focused on the growth and physiology of lactic acid bacteria in wine; resulting in the design of malolactic starter cultures.
openaire   +1 more source

Wine volatile and amino acid composition after malolactic fermentation:effect of Oenococcus oeni and Lactobacillus plantarum starter cultures. [PDF]

, 2005
Red wine amino acids and volatile compounds were analyzed before and after malolactic fermentation carried out by four different starter cultures of the species Oenococcus oeni and Lactobacillus plantarum.
C. Tenorio, G-Alegría, E. [0000-0003-4159-0206], Moreno-Arribas, M.V. [0000-0002-4136-595X], Calvo de la Banda, M T, M. V. Moreno-Arribas, Martín-Álvarez, P.J., Pozo-Bayon, MA, M. C. Polo, E. G-Alegría, Polo, M.C., Garcia Alegria, Eva, Polo, M C, Tenorio, C. [0000-0002-8099-1208], P. J. Martín-Álvarez, M. T. Calvo de la Banda, Moreno-Arribas, M V, Pozo-Bayón, M.A. [0000-0002-3706-9306], Tenorio, C, Calvo De La Banda, M.T., M. A. Pozo-Bayón, Martin-Alvarez, P J, Ruiz-Larrea, Fernanda, Ruiz-Larrea, F. [0000-0001-5610-7745], F. Ruiz-Larrea   +23 more
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