Effects of Different Techniques of Malolactic Fermentation Induction on Diacetyl Metabolism and Biosynthesis of Selected Aromatic Esters in Cool-Climate Grape Wines

The effects of different malolactic bacteria fermentation techniques on the bioconversion of aromatic compounds in cool-climate grape wines were examined. During three wine seasons, red and white grape wines were produced using various malolactic fermentation induction techniques: Coinoculation, seq...

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Detalles Bibliográficos
Autores principales: Lasik-Kurdyś, Małgorzata, Majcher, Małgorzata, Nowak, Jacek
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6222884/
https://www.ncbi.nlm.nih.gov/pubmed/30301219
http://dx.doi.org/10.3390/molecules23102549

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6222884/
https://www.ncbi.nlm.nih.gov/pubmed/30301219
http://dx.doi.org/10.3390/molecules23102549

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