Results 81 to 90 of about 10,084 (174)

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

Fermentation, 2018
Biogenic amines (BAs) are detrimental to health and originate in foods mainly from decarboxylation of the corresponding amino acid by the activity of exogenous enzymes released by various microorganisms.
Donatella Restuccia, Monica Rosa Loizzo, Umile Gianfranco Spizzirri   +2 more
doaj   +1 more source

La cytométrie appliquée aux mircoorganismes du vin

BIO Web of Conferences, 2017
Flow cytometry (FCM) is a powerful technique allowing detection and enumeration of microbial populations in food and during food process. Thanks to the fluorescent dyes used and specific probes, FCM provides information about cell physiological state and
Longin Cédric, Petitgonnet Clément, Guilloux-Benatier Michèle, Rousseaux Sandrine, Alexandre Hervé   +4 more
doaj   +1 more source

An Amperometric Biosensor for the Determination of Lactic Acid During Malolactic Fermentation

Chemical Engineering Transactions, 2015
A lactate oxidase amperometric biosensor was developed and optimized for the malolactic fermentation monitoring during winemaking process. Lactate oxidase enzyme was immobilized on prussian blue modified screen-printed carbon electrode in order to reduce
A. Sannini, D. Albanese, F. Malvano, A. Crescitelli, M. Di Matteo   +4 more
doaj   +1 more source

Control of Malolactic Fermentation in Wine. A Review

South African Journal of Enology & Viticulture, 2017
Malolactic fermentation (MLF) is conducted by lactic acid bacteria (LAB) and refers to the decarboxylation of Lmalate to L-lactate. This secondary fermentation is difficult to control and is mainly driven by Oenococcus oeni.  Uncontrolled MLF, especially in wines with a high pH, which are typical of warmer viticultural regions, may render the wine ...
Bauer, R., Dicks, L. M. T.
openaire   +3 more sources

Evaluation of the settling of malolactic starters within the indigenous microflora of wines

OENO One, 1997
Six malolactic starters were experimented. The objective was an evaluation of the capacity of each one to settle in different wines. First we obtained the genomie DNA fingerprinting with Not I a rare cutting enzyme after pulse field gel electrophoresis ...
Emmanuel Gindreau, Annick Joyeux, Gilles de Revel, Olivier Claisse, Aline Lonvaud-Funel   +4 more
doaj   +1 more source

Oenococcus oeni Lifestyle Modulates Wine Volatilome and Malolactic Fermentation Outcome. [PDF]

Front Microbiol, 2021
Tofalo R, Battistelli N, Perpetuini G, Valbonetti L, Rossetti AP, Perla C, Zulli C, Arfelli G.   +7 more
europepmc   +1 more source

Microbial Decontamination of Red Wine by Pulsed Electric Fields (PEF) after Alcoholic and Malolactic Fermentation: Effect on Saccharomyces cerevisiae, Oenococcus oeni, and Oenological Parameters during Storage. [PDF]

Foods, 2023
Delso C, Berzosa A, Sanz J, Álvarez I, Raso J.   +4 more
europepmc   +1 more source

Use of Yeast Mannoproteins by Oenococcus oeni during Malolactic Fermentation under Different Oenological Conditions. [PDF]

Foods, 2021
Balmaseda A, Aniballi L, Rozès N, Bordons A, Reguant C.   +4 more
europepmc   +1 more source

Malo-lactic fermentation of wines

California Agriculture, 1960
California Agriculture - All ...
J Ingraham
doaj  

Effects of Heterologous Expression of Genes Related L–Malic acid Metabolism in Saccharomyces uvarum on Flavor Substances Production in Wine

Foods
During malolactic fermentation (MLF) of vinification, the harsh L–malic acid undergoes transformation into the milder L–lactic acid, and via decarboxylation reactions it is catalyzed by malolactic enzymes in LAB.
Ping Li, Wenjun Song, Yumeng Wang, Xin Li, Shankai Wu, Bingjuan Li, Cuiying Zhang   +6 more
doaj   +1 more source