Influence of lactic acid bacteria strains on ester concentrations in red wines: Specific impact on branched hydroxylated compounds.
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DOI: 10.1016/j.foodchem.2017.06.123
Abstract: This research investigated the influence of lactic acid bacteria (LAB) strains on ester levels in Bordeaux red wines. These wines were made in five Bordeaux areas in two vintages, using three yeast strains. Malolactic fermentation… read more here.
Keywords: red wines; strains ester; ester concentrations; influence lactic ... See more keywords