Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role

Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbial stability and reduce the acidity of wine. A growing number of studies support the appreciation that LAB can also signi...

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Detalles Bibliográficos
Autores principales: Virdis, Carla, Sumby, Krista, Bartowsky, Eveline, Jiranek, Vladimir
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7843464/
https://www.ncbi.nlm.nih.gov/pubmed/33519768
http://dx.doi.org/10.3389/fmicb.2020.612118

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7843464/
https://www.ncbi.nlm.nih.gov/pubmed/33519768
http://dx.doi.org/10.3389/fmicb.2020.612118

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