Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation

This work is a short review of the interactions between oenological yeasts and lactic acid bacteria (LAB), especially Oenococcus oeni, the main species carrying out the malolactic fermentation (MLF). The emphasis has been placed on non-Saccharomyces effects due to their recent increased interest in...

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Detalles Bibliográficos
Autores principales: Balmaseda, Aitor, Bordons, Albert, Reguant, Cristina, Bautista-Gallego, Joaquín
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5876288/
https://www.ncbi.nlm.nih.gov/pubmed/29628914
http://dx.doi.org/10.3389/fmicb.2018.00534

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5876288/
https://www.ncbi.nlm.nih.gov/pubmed/29628914
http://dx.doi.org/10.3389/fmicb.2018.00534

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