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The Influence of the Oenococcus Oeni Malolactic Bacteria in Modelling the Flavor of White Wine

The research investigated the accumulation of malic acid and diacetyl in the white wines during the alcoholic fermentation of must with a Saccharomyces cerevisiae wine yeasts isolated by the author and Oenococcus oeni malolactic bacteria in a concentration of 106 CFU/mL. The two aroma compounds were...

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Hovedforfatter: Lengyel Ecaterina
Format: Artigo
Sprog:Inglês
Udgivet: Sciendo 2015-07-01
Serier:Acta Universitatis Cibiniensis. Series E: Food Technology
Fag:
malolactic bacteria
diacetyl
flavors
co-inoculation
saccharomyces cerevisiae
alcoholic fermentation
Online adgang:https://doi.org/10.1515/aucft-2015-0001
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