Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety

Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety

Winemaking depends on several elaborate biochemical processes that see as protagonist either yeasts or lactic acid bacteria (LAB) of oenological interest. In particular, LAB have a fundamental role in determining the quality chemical and aromatic properties of wine. They are essential not only for m...

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Bibliographic Details
Main Authors:	Vittorio Capozzi, Maria Tufariello, Nicola De Simone, Mariagiovanna Fragasso, Francesco Grieco
Format:	Article
Language:	English
Published:	MDPI AG 2021-02-01
Series:	Fermentation
Subjects:	malolactic fermentation lactic acid bacteria malolactic bacteria <i>Oenococcus oeni</i> <i>Lactiplantibacillus plantarum</i> wine
Online Access:	https://www.mdpi.com/2311-5637/7/1/24

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