Identification of the potential inhibitors of malolactic fermentation in wines
Abstract This exploratory work aims to identify the potential inhibitors of lactic bacterial growth and to propose enological practices to guarantee the occurrence of spontaneous malolactic fermentation (MLF) in wines from traditional and double-pruning management harvests in southeast Brazil. One w...
Main Authors: | Renata Vieira da MOTA, Cintia Lacerda RAMOS, Isabela PEREGRINO, Neuza Mariko Aymoto HASSIMOTTO, Eduardo PURGATTO, Claudia Rita de SOUZA, Disney Ribeiro DIAS, Murillo de Albuquerque REGINA |
---|---|
Format: | Article |
Language: | English |
Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2017-10-01
|
Series: | Food Science and Technology |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005026114&lng=en&tlng=en |
Similar Items
-
The malolactic fermentation in the wines of Naoussa (Greece). Study of lactic acid bacteria
by: Evangelos H. Soufleros, et al.
Published: (1996-12-01) -
Efeito da fermentação maloláctica na composição do vinho tinto Effect of malolactic fermentation on the composition of red wine
by: Luiz Antenor Rizzon, et al.
Published: (1997-08-01) -
Wine tannins: Where are they coming from? A method to access the importance of berry part on wine tannins content
by: Pauline Rousserie, et al.
Published: (2020-01-01) -
Combined Use of S. pombe and L. thermotolerans in Winemaking. Beneficial Effects Determined Through the Study of Wines’ Analytical Characteristics
by: Ángel Benito, et al.
Published: (2016-12-01) -
The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans—Effect on the Anthocyanin Wine Composition
by: Ángel Benito, et al.
Published: (2017-05-01)