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2.717  Articles
1 of 273 pages  |  10  records  |  more records»
Malolactic fermentation is a complex process that involves many reactions aside from the decarboxylation of L-malic acid. But we still have only glimpses of that complexity. It is not clear if the phenolic compositionand colour are affected by malolactic ... see more

During this experiment, the evolution of inner lactic bacteria microflora was monitored, during a spontaneous and conducted malolactic fermentation developed in the fall of the year 2006 at red wines obtained in Minis – Maderat wine yard. Thereby was moni... see more

This work evaluated the effects of inoculation time of Oenococcus oeni on the kinetics of fermentation and chemical constituents of durian wine produced using a non-Saccharomyces yeast, Torulaspora delbrueckii.  The growth of T. delbrueckii in mixed-... see more

A study has been carried out to determine the effects of lactic acid bacteria inoculation time on the fundamental components, procyanidins and biogenic amines content of Aglianico wines produced in Apulia region. Three different malolactic fermentation (M... see more

Malolactic fermentation (MLF) is a key feature in the production of high-quality wines. Its evolution isnot always guaranteed, especially in white wine, due to certain limiting factors (low pH, sulphur dioxide,low temperature) acting against malolactic ba... see more

The current market requirements to obtain wines with enhanced complexity and varietal character proposethe finding of new microorganisms capable of driving the malolactic fermentation (MLF) and contributingto new and distinctive sensory profiles in wines.... see more

Although Saccharomyces cerevisiae is the yeast species predominantly used for alcoholic fermentation, non-Saccharomyces yeast species are also important because they produce secondary metabolites that can contribute to the final flavour and taste of wines... see more

The behaviour in malolactic fermentation (MLF) of an autochthonous strain of Oenococcus oeni, C22L9,isolated from a winery in Castilla-La Mancha (Spain), and of two other commercial strains of O. oeni, PN4and Alpha (Lallemand Inc.), inoculated by direct i... see more

The use of micro-oxygenation and its effect on the quality of the red wine varietal, Pinotage, is largelyunknown. The influence of adding different oxygen dosages before malolactic fermentation on thephenolic composition and colour stabilisation of wine m... see more

1 of 273 pages  |  10  records  |  more records»