The effect of malolactic fermentation (MLF) on the flavour quality of cider was examined.
Leuconostoc mesenteroides subsp. mesenteroides Z25 was used to start MLF taking place …

This work investigated the effect of controlled malolactic fermentation starters (Lactobacillus
plantarum NoVA and Oenococcus oeni Oenos) and an un-inoculated culture on cherry …

Sažetak The composition and sensory properties in Riesling wines of suppressed, natural
and induced malolactic fermentation (MLF) were investigated. A Riesling wine from the …

Analysis of major organic acids in cider was performed by HPLC after simultaneous
inoculation of selected yeast and malolactic bacteria in apple juice. Fermentations were …

Sažetak Changes in composition and sensory properties caused by suppressed, natural
and induced malolactic fermentation (MLF) using starter cultures of lactic acid bacteria were …

The effect of malolactic fermentation (MLF) on the volatile composition of red wines was
studied by inoculation with selected lactic acid bacteria. Four wines were inoculated with …

Industrial wine yeasts Saccharomyces bayanus and two interspecies hybrids (S. cerevisiae×
S. bayanus) were checked for their suitability for fermentation of apple musts with different l …

The application of starter culture technologies to induce the malolactic fermentation in
cidermaking are not yet established, as is already the case in winemaking. In this work, a …

Some major cider taste components (organic acids, sugars, alcohols and pectin substances)
together with the microorganisms responsible for fermentations were determined in 12 …

Two commercial dry strains of Saccharomyces cerevisiae and their different inoculum levels
were used to carry out cider fermentation to assess their impact on the quality and volatile …