Contribution to the knowledge of malolactic fermentation influence on wine aroma

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 10, 1999, Pages 4003-4008

  De Revel, Gilles ^a   Martin, Nathalie ^b   Pripis Nicolau, Laura ^a   Lonvaud Funel, Aline ^a   Bertrand, Alain ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b AGROPARISTECH   (France)

Author keywords

Aroma; Lactic acid bacteria; Malolactic fermentation; Sensorial analysis

Indexed keywords

LACTIC ACID; MALATE DEHYDROGENASE; MALIC ACID;

ANALYTIC METHOD; ARTICLE; BACTERIAL GROWTH; BACTERIUM CULTURE; DRUG ISOLATION; FERMENTATION; FLAVOR; GRAM POSITIVE BACTERIUM; HUMAN; LACTIC ACID BACTERIUM; MALOLACTIC ENZYME; METABOLISM; MICROBIOLOGY; ODOR; STANDARD; STATISTICAL ANALYSIS; WINE;

BACTERIA (MICROORGANISMS); POSIBACTERIA; VITIS SP.;

EID: 0033213640     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf981383b     Document Type: Article

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