Effect of Biofilm Formation by Oenococcus oeni on Malolactic Fermentation and the Release of Aromatic Compounds in Wine

The winemaking process involves the alcoholic fermentation of must, often followed by malolactic fermentation (MLF). The latter, mainly carried out by the lactic acid bacterium Oenococcus oeni, is used to improve wine quality when acidity reduction is required. Moreover, it prevents microbial spoila...

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Bibliographic Details
Published in:Front Microbiol
Main Authors: Bastard, Alexandre, Coelho, Christian, Briandet, Romain, Canette, Alexis, Gougeon, Régis, Alexandre, Hervé, Guzzo, Jean, Weidmann, Stéphanie
Format: Artigo
Language:Inglês
Published: Frontiers Media S.A. 2016
Subjects:
Microbiology
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC4846790/
https://ncbi.nlm.nih.gov/pubmed/27199942
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2016.00613
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