Malolactic fermentation in wine with Lactobacillus casei cells immobilized on delignified cellulosic material

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 7, 2005, Pages 2546-2551

  Agouridis, Nikolaus ^a   Bekatorou, Argyro ^a   Nigam, Poonam ^b   Kanellaki, Maria ^a  

^a UNIVERSITY OF PATRAS   (Greece)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

Delignified cellulosic material; Immobilization; Lactobacillus casei; Malolactic fermentation; Volatiles; Wine

Indexed keywords

ACETIC ACID ETHYL ESTER; ALCOHOL; CELLULOSE; ISOBUTANOL; LACTIC ACID; MALIC ACID; PENTANOL; PROPANOL;

ARTICLE; BACTERIAL CELL; BIOCATALYST; CONCENTRATION (PARAMETERS); DEGRADATION; FERMENTATION; GAS CHROMATOGRAPHY; IMMOBILIZED CELL; LACTOBACILLUS CASEI; LIGNIFICATION; MASS SPECTROMETRY; MOLECULAR STABILITY; NONHUMAN; PH; QUALITATIVE ANALYSIS; TEMPERATURE; WINE; YEAST CELL;

CARBOXYLIC ACIDS; CELLS, IMMOBILIZED; CELLULOSE; FERMENTATION; FOOD HANDLING; LACTOBACILLUS CASEI; MALATES; MICROSCOPY, ELECTRON; VOLATILIZATION; WINE;

LACTOBACILLUS CASEI;

EID: 16344366879     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048736t     Document Type: Article

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