Aromatic property of cherry wine produced by malolactic fermentation of controlled and spontaneous on the bacterial evolution

Aromatic property of cherry wine produced by malolactic fermentation of controlled and spontaneous on the bacterial evolution

This work investigated the effect of controlled malolactic fermentation starters (Lactobacillus plantarum NoVA and Oenococcus oeni Oenos) and an un-inoculated culture on cherry wine’s physical, biochemical and sensory properties. NoVA promoted MLF most efficiently (15d), resulted in a large increase...

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Bibliographic Details
Main Authors: Hua Min Li, Dong Qi Jiang, Zhi Guo Dai, Yun Shu Zhang, Yue Zhang, Shu Yang Sun, Yu Ping Zhao
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:International Journal of Food Properties
Subjects:
cherry wine
l. plantarum
o. oeni
spontaneous malolactic fermentation
aroma
biogenic amine
Online Access:http://dx.doi.org/10.1080/10942912.2019.1640736

Internet

http://dx.doi.org/10.1080/10942912.2019.1640736

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