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Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role
Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbial stability and reduce the acidity of wine. A growing number of studies support the appreciation that LAB can also signi...
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| Опубликовано в: : | Front Microbiol |
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| Главные авторы: | , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Frontiers Media S.A.
2021
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7843464/ https://ncbi.nlm.nih.gov/pubmed/33519768 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2020.612118 |
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