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all records (14)

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26  Articles
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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

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

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

ß-D-glucosidase (ßG) is one of the most interesting glycosidases for the hydrolysis of glycoconjugatedprecursors to release active aromatic compounds in musts and wines. Oenococcus oeni strains SD-2a and31MBR are widely used in Chinese wines to reduce the... see more

This study focused on characterising 23 Oenococcus oeni and 19 Lactobacillus plantarum strains isolatedfrom the South African wine environment for the development of potential commercial malolacticfermentation (MLF) starter cultures. These strains were ch... see more

Malolactic fermentation (MLF) is a process that is increasingly conducted by Oenococcus oeni industrial strains.Recently, studies of the diversity of O. oeni strains have developed some potential genetic tools to characterise theabilities of the strains. ... see more

RAPD-PCR conditions were optimised for screening RAPD markers linked to the acid-resistant gene inOenococcus oeni. Two (S40, S333) out of 45 random primers were capable of producing stable polymorphismin O. oeni isolates. Thirty-three acid-resistant isola... see more

The present work reports the impact of yeast/LAB co-inoculation on the aromatic profile of Merlot winesmade in wineries. This study was carried out over two consecutive years on five Merlot wines in Bordeauxand Swiss wineries, using Saccharomyces cerevisi... see more

Wine consumers predominantly use visual, sensory and textual descriptors as quality/preference indicators to describe olfactory sensations. In this study, different wines were analysed to generate relevant chemical and sensory characterisation data and at... see more

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