Changes in the aromatic composition of Tempranillo wines during spontaneous malolactic fermentation

Journal of Food Composition and Analysis

Volumn 21, Issue 8, 2008, Pages 724-730

  Izquierdo Canas P M ^a   Garcia Romero E ^a   Gomez Alonso S ^a   Palop Herreros, M L L ^b  

^a Instituto de la Vid y del Vino de Castilla La Mancha   (Spain)

^b UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Aromatic compounds; Castilla La Mancha; Cencibel; Food composition; Lactic bacteria; Malolactic fermentation; MLF; Oenococcus oeni; Red wine; Spain; Tempranillo; Volatile compounds; Wine

Indexed keywords

BACTERIA (MICROORGANISMS); OENOCOCCUS OENI; VITACEAE; VITIS VINIFERA;

EID: 50949092926     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2007.12.005     Document Type: Article

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