The Influence of the Oenococcus Oeni Malolactic Bacteria in Modelling the Flavor of White Wine
The research investigated the accumulation of malic acid and diacetyl in the white wines during the alcoholic fermentation of must with a Saccharomyces cerevisiae wine yeasts isolated by the author and Oenococcus oeni malolactic bacteria in a concentration of 106 CFU/mL. The two aroma compounds were...
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| Format: | Article |
| Language: | English |
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Sciendo
2015-07-01
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| Series: | Acta Universitatis Cibiniensis. Series E: Food Technology |
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| Online Access: | https://doi.org/10.1515/aucft-2015-0001 |