Effect of pH on malolactic fermentation in southern Italian wines
Sign Up to like & getrecommendations! Published in 2018 at "European Food Research and Technology"
DOI: 10.1007/s00217-018-3041-4
Abstract: This study investigated the influence of pH on malolactic fermentation (MLF) in white wines (adjusted to pH 3.2, 3.4 and 3.8, respectively) from Falanghina grapes and red wines (adjusted to pH 3.4 and 3.8, respectively)… read more here.
Keywords: red tintilia; effect malolactic; fermentation southern; white falanghina ... See more keywords
Robust l-malate bienzymatic biosensor to enable the on-site monitoring of malolactic fermentation of red wines.
Sign Up to like & getrecommendations! Published in 2017 at "Analytica chimica acta"
DOI: 10.1016/j.aca.2016.11.061
Abstract: Monitoring the malolactic fermentation process is strictly required to guarantee the sensorial quality and freshness of red wines. This could be achieved by in-field and real-time continuous measurements of l-malate concentration in the fermentation tanks.… read more here.
Keywords: red wines; biosensor; bienzymatic biosensor; monitoring malolactic ... See more keywords
Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.11.049
Abstract: Malolactic fermentation (MLF) and oak barrels aging are two oenological processes which modify wine composition and sensory characteristics. The effect of MLF-container (stainless steel tanks, barrels) and barrel toasting (T1, T2, T3) on ellagitannin concentration,… read more here.
Keywords: impact; character; malolactic fermentation; use oak ... See more keywords
Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2018.03.032
Abstract: This study investigated the evolution of acetaldehyde and pyranoanthocyanins in wine during malolactic fermentation, and further evaluated the correlation between acetaldehyde and pyranoanthocyanins. Cabernet Gernischt wine after alcoholic fermentation was inoculated with four lactic acid… read more here.
Keywords: pyranoanthocyanins wine; wine malolactic; fermentation; lactobacillus plantarum ... See more keywords
Microbial inactivation and MLF performances of Tempranillo Rioja wines treated with PEF after alcoholic fermentation.
Sign Up to like & getrecommendations! Published in 2018 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2018.01.008
Abstract: This study was performed with the aim of reducing the microbial communities of wines after alcoholic fermentation to improve the establishment of commercial Oenococcus oeni inoculum for developing the malolactic fermentation. Microbial community reduction was… read more here.
Keywords: alcoholic fermentation; fermentation; pef treatment; fermentation microbial ... See more keywords
Combined influence of lactic acid bacteria starter and final pH on the induction of malolactic fermentation and quality of cherry wines
Sign Up to like & getrecommendations! Published in 2018 at "Lwt - Food Science and Technology"
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
Torulaspora delbrueckii promotes malolactic fermentation in high polyphenolic red wines
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111777
Abstract: Abstract Using Torulaspora delbrueckii as starter culture for alcoholic fermentation (AF) is a current trend for enhancing the quality of red wines. As red winemaking usually requires subsequent malolactic fermentation (MLF), the compatibility of this… read more here.
Keywords: promotes malolactic; malolactic fermentation; delbrueckii promotes; red wines ... See more keywords
Comparison between Malolactic Fermentation Container and Barrel Toasting Effects on Phenolic, Volatile, and Sensory Profiles of Red Wines.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.6b05497
Abstract: Ellagitannin and anthocyanin profiles, woody volatile composition, and sensory properties of wines in which malolactic fermentation (MLF) took place in barrels or stainless steel tanks, have been compared after 12 months of barrel aging. Three… read more here.
Keywords: container; barrel; sensory; malolactic fermentation ... See more keywords
Use of starter cultures of Lactobacillus to induce malolactic fermentation in wine
Sign Up to like & getrecommendations! Published in 2017 at "Australian Journal of Grape and Wine Research"
DOI: 10.1111/ajgw.12261
Abstract: Background and Aims Oenococcus oeni is the lactic acid bacteria species that best adapts to harsh wine conditions. This species is currently the main component of the malolactic starter cultures used in winemaking. Other species… read more here.
Keywords: grape; fermentation; lactobacillus strains; starter cultures ... See more keywords
Screening of Saccharomyces cerevisiae and Torulaspora delbrueckii strains in relation to their effect on malolactic fermentation.
Sign Up to like & getrecommendations! Published in 2022 at "Food microbiology"
DOI: 10.2139/ssrn.4231836
Abstract: The use of Torulaspora delbrueckii in the alcoholic fermentation (AF) of grape must is increasingly studied and used in the wine industry. In addition to the organoleptic improvement of wines, the synergy of this yeast… read more here.
Keywords: effect; malolactic fermentation; torulaspora delbrueckii; fermentation ... See more keywords
Microbial Decontamination of Red Wine by Pulsed Electric Fields (PEF) after Alcoholic and Malolactic Fermentation: Effect on Saccharomyces cerevisiae, Oenococcus oeni, and Oenological Parameters during Storage
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12020278
Abstract: New techniques are required to replace the use of sulfur dioxide (SO2) or of sterilizing filtration in wineries, due to those methods’ drawbacks. Pulsed electric fields (PEF) is a technology capable of inactivating microorganisms at… read more here.
Keywords: effect; malolactic fermentation; pulsed electric; wine ... See more keywords