Control of flavor development in wine during and after malolactic fermentation by Oenococcus oeni

Applied and Environmental Microbiology

Volumn 65, Issue 2, 1999, Pages 740-745

  Nielsen, Jan Clair ^a   Richelieu, Marianne ^a  

^a CHR HANSEN A S   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

2,3 BUTANEDIONE; CITRIC ACID; MALIC ACID; OXYGEN;

ARTICLE; CATABOLISM; CITRIC ACID CYCLE; FERMENTATION; FLAVOR; LEUCONOSTOC; NONHUMAN; OENOCOCCUS; PERCEPTIVE THRESHOLD; TASTE; WINE;

LEUCONOSTOC; OENOCOCCUS; OENOCOCCUS OENI; POSIBACTERIA;

EID: 0032976007     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/aem.65.2.740-745.1999     Document Type: Article

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