Combined influence of lactic acid bacteria starter and final pH on the induction of malolactic fermentation and quality of cherry wines
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DOI: 10.1016/j.lwt.2017.11.023
Abstract: Abstract The appropriate choice of lactic acid bacteria starter in malolactic fermentation (MLF) and a reasonable amount of acidity are two important factors that can greatly influence cherry wine's physical, biochemical and the sensory properties.… read more here.
Keywords: bacteria starter; cherry wines; fermentation; acid bacteria ... See more keywords