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: | Vincent Renouf, Emmanuel Gindreau, Olivier Claisse, Aline Lonvaud-Funel |
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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 |
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