Impact of indigenous Oenococcus oeni and Lactiplantibacillus plantarum species co-culture on Cabernet Sauvignon wine malolactic fermentation: Kinetic parameters, color and aroma

Malolactic fermentation (MLF) is a crucial process to enhance wine quality, and the utilization of indigenous microorganisms has the potential to enhance wine characteristics distinct to a region. Here, the MLF performance of five indigenous Oenococcus oeni strains and six synthetic microbial commun...

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Autori principali:	Biying Zhang, Doudou Liu, Hui Liu, Jiaxin Shen, Jiaxuan Zhang, Ling He, Jin Li, Penghui Zhou, Xueqiang Guan, Shuwen Liu, Kan Shi
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Elsevier 2024-06-01
Serie:	Food Chemistry: X
Soggetti:	Oenococcus oeni Lactiplantibacillus plantarum Two-species microbial community Malolactic fermentation
Accesso online:	http://www.sciencedirect.com/science/article/pii/S2590157524002566
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