Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures—an Overview
M du Toit, L Engelbrecht, E Lerm… - Food and Bioprocess …, 2011 - Springer
Malolactic fermentation (MLF) is a secondary wine fermentation conducted by lactic acid
bacteria (LAB). This fermentation is important in winemaking as it deacidifies the wine, it …
bacteria (LAB). This fermentation is important in winemaking as it deacidifies the wine, it …
Implications of new research and technologies for malolactic fermentation in wine
The initial conversion of grape must to wine is an alcoholic fermentation (AF) largely carried
out by one or more strains of yeast, typically Saccharomyces cerevisiae. After the AF, a …
out by one or more strains of yeast, typically Saccharomyces cerevisiae. After the AF, a …
The role of acetaldehyde outside ethanol metabolism in the carcinogenicity of alcoholic beverages: evidence from a large chemical survey
DW Lachenmeier, EM Sohnius - Food and Chemical Toxicology, 2008 - Elsevier
Acetaldehyde is a volatile compound naturally found in alcoholic beverages, and it is
regarded as possibly being carcinogenic to humans (IARC Group 2B). Acetaldehyde formed …
regarded as possibly being carcinogenic to humans (IARC Group 2B). Acetaldehyde formed …
[HTML][HTML] Biodiversity of oenological lactic acid bacteria: Species-and strain-dependent plus/minus effects on wine quality and safety
V Capozzi, M Tufariello, N De Simone, M Fragasso… - Fermentation, 2021 - mdpi.com
Winemaking depends on several elaborate biochemical processes that see as protagonist
either yeasts or lactic acid bacteria (LAB) of oenological interest. In particular, LAB have a …
either yeasts or lactic acid bacteria (LAB) of oenological interest. In particular, LAB have a …
Microbial formation and modification of flavor and off-flavor compounds in wine
EJ Bartowsky, IS Pretorius - Biology of Microorganisms on Grapes, in Must …, 2009 - Springer
The production of alcoholic beverages has a long history among humankind, with
winemaking, as an example, dating back over 7,000 years. Even though the concept of …
winemaking, as an example, dating back over 7,000 years. Even though the concept of …
Adsorption and biotransformation of anthocyanin glucosides and quercetin glycosides by Oenococcus oeni and Lactobacillus plantarum in model wine solution
A Devi, AA Konerira Aiyappaa… - Journal of the Science …, 2020 - Wiley Online Library
BACKGROUND Anthocyanins and flavonols play a significant role in contributing to wine
color and mouthfeel, and the interaction of malolactic fermentation with these compounds is …
color and mouthfeel, and the interaction of malolactic fermentation with these compounds is …
Influence of pH and ethanol on malolactic fermentation and volatile aroma compound composition in white wines
C Knoll, S Fritsch, S Schnell, M Grossmann… - LWT-Food Science and …, 2011 - Elsevier
The present study investigated the influences of pH and ethanol on malolactic fermentation
(MLF) and the volatile aroma profile of the subsequent white wines from Riesling and …
(MLF) and the volatile aroma profile of the subsequent white wines from Riesling and …
[HTML][HTML] Microbial resources as a tool for enhancing sustainability in winemaking
T Nardi - Microorganisms, 2020 - mdpi.com
In agriculture, the wine sector is one of the industries most affected by the sustainability
issue. It is responsible for about 0.3% of annual global greenhouse gas emissions from …
issue. It is responsible for about 0.3% of annual global greenhouse gas emissions from …
Evaluation of the formation and stability of hydroxyalkylsulfonic acids in wines
LC de Azevedo, MM Reis, LF Motta… - Journal of Agricultural …, 2007 - ACS Publications
The presence of carbonyl compounds (CCs) in wines has sparked the interest of
researchers in several countries. The quantification of some of these compounds has been …
researchers in several countries. The quantification of some of these compounds has been …
[HTML][HTML] The application of malolactic fermentation process to create good-quality grape wine produced in cool-climate countries: a review
M Lasik - European Food Research and Technology, 2013 - Springer
The work presents the essence of the secondary fermentation occurring in the course of
grape wines production—malolactic fermentation (MLF). The selection of wine yeast and …
grape wines production—malolactic fermentation (MLF). The selection of wine yeast and …