Impact of winemaking practices on arginine and citrulline metabolism during and after malolactic fermentation

Journal of Applied Microbiology

Volumn 101, Issue 2, 2006, Pages 406-411

  Terrade, N ^a   Mira De Orduna R ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Arginine degradation; Citrulline excretion; Ethyl carbamate; Lactic acid bacteria; Malolactic fermentation; Wine

Indexed keywords

ARGININE; BACTERIA; BIODEGRADATION; FERMENTATION; LACTIC ACID; METABOLISM; PHYSIOLOGY; YEAST;

ARGININE DEGRADATION; CARCINOGENICS; CITRULLINE; CITRULLINE EXCRETION; ETHYL CARBAMATE; LACTIC ACID BACTERIA; MALIC ACIDS; MALOLACTIC FERMENTATION; OENOCOCCUS OENI; WHITE WINES;

WINE;

ALCOHOL; ARGININE; CITRULLINE; MALIC ACID; URETHAN;

ALCOHOL; AMINO ACID; BACTERIUM; DEGRADATION; FERMENTATION; METABOLISM;

ALCOHOL METABOLISM; AMINO ACID METABOLISM; AMINO ACID SYNTHESIS; ARTICLE; BACTERIAL METABOLISM; BACTERIAL STRAIN; BACTERIUM CULTURE; BIODEGRADATION; BIOMASS PRODUCTION; CARCINOGENICITY; CONTROLLED STUDY; DEPLETION; EXCRETION; FERMENTATION; LACTIC ACID BACTERIUM; MICROBIAL BIOMASS; NONHUMAN; OENOCOCCUS OENI; PH; PRECURSOR; RISK FACTOR; RISK REDUCTION; VINICULTURE; WINE; YEAST;

BACTERIA (MICROORGANISMS); OENOCOCCUS OENI;

EID: 33745960001     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2006.02978.x     Document Type: Article

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