Microbial changes during malolactic fermentation in red wine elaboration
Winemaking is based on complex microbial interactions. They result in alcoholic and malolactic fermentation. In some cases undesirable micro-organisms pass beyond a limit and become prejudicial to wine quality. It is particularly the case of Brettanomyces bruxellensis which produces volatile phenols...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2005-12-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/889 |