Effect of two commercial malolactic cultures on the chemical and sensory properties of Chancellor wines vinified with different yeasts and fermentation temperatures

American Journal of Enology and Viticulture

Volumn 51, Issue 1, 2000, Pages 42-48

  Delaquis, Pascal ^c   Cliff, Margaret ^c   King, Marjorie ^a   Girard, Benoit ^c   Hall, John ^c   Reynolds, Andrew ^b  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b BROCK UNIVERSITY   (Canada)

^c NONE

Author keywords

Aroma compounds; Bacteria; French American hybrids; Malolactic fermentation; Red wine; Sensory evaluation; Volatiles; Yeast

Indexed keywords

AROMA; CITRIC ACID; FERMENTATION; FLAVOR; GENETIC STRAIN; METABOLITE; PLANT VARIETY; STARTER CULTURE; TEMPERATURE; WINE PRODUCTION; WINE;

SACCHAROMYCES BAYANUS;

EID: 0033862134     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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