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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

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