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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Detalles Bibliográficos
Publicado en:Front Microbiol
Autores principales: Bastard, Alexandre, Coelho, Christian, Briandet, Romain, Canette, Alexis, Gougeon, Régis, Alexandre, Hervé, Guzzo, Jean, Weidmann, Stéphanie
Formato: Artigo
Lenguaje:Inglês
Publicado: Frontiers Media S.A. 2016
Materias:
Microbiology
Acceso en línea: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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