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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Dettagli Bibliografici
Pubblicato in:Front Microbiol
Autori principali: Bastard, Alexandre, Coelho, Christian, Briandet, Romain, Canette, Alexis, Gougeon, Régis, Alexandre, Hervé, Guzzo, Jean, Weidmann, Stéphanie
Natura: Artigo
Lingua:Inglês
Pubblicazione: Frontiers Media S.A. 2016
Soggetti:
Microbiology
Accesso online: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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