Wine volatile and amino acid composition after malolactic fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum starter cultures

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 22, 2005, Pages 8729-8735

  Pozo Bayon M A ^a   G Alegria E ^b   Polo, M C ^a   Tenorio, C ^b   Martin Alvarez P J ^a   Calvo De La Banda, M T ^b   Ruiz Larrea, F ^b   Moreno Arribas, M V ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Amino acids; Lactobacillus plantarum; Malolactic fermentation; Oenococcus oeni; Volatile compounds; Wine

Indexed keywords

ALCOHOL DERIVATIVE; AMINO ACID; ESTER; MALATE DEHYDROGENASE; MALOLACTIC ENZYME; VOLATILE FATTY ACID;

ARTICLE; FERMENTATION; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; METABOLISM; VOLATILIZATION; WINE;

ALCOHOLS; AMINO ACIDS; ESTERS; FATTY ACIDS, VOLATILE; FERMENTATION; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; MALATE DEHYDROGENASE; VOLATILIZATION; WINE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM; OENOCOCCUS OENI;

EID: 27744540557     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050739y     Document Type: Article

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