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...

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Bibliographic Details
Main Authors: Nielsen, Jan Clair, Richelieu, Marianne
Format: Artigo
Language:Inglês
Published: American Society for Microbiology 1999
Subjects:
Food Microbiology
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC91089/
https://ncbi.nlm.nih.gov/pubmed/9925610
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