Control of Flavor Development in Wine during and after Malolactic Fermentation by Oenococcus oeni
During malolactic fermentation in wine by Oenococcus oeni, the degradation of citric acid was delayed compared to the degradation of malic acid. The maximum concentration of diacetyl, an intermediary compound in the citric acid metabolism with a buttery or nutty flavor, coincided with the exhaustion...
Guardat en:
| Publicat a: | Appl Environ Microbiol |
|---|---|
| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1999
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC91089/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/9925610/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.65.2.740-745.1999 |
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