Selection of autochthonous Oenococcus oeni strains according to their oenological properties and vinification results

International Journal of Food Microbiology

Volumn 137, Issue 2-3, 2010, Pages 230-235

  Ruiz, Patricia ^a   Izquierdo, Pedro Miguel ^b   Seseña, Susana ^a   Palop, María Llanos ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

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

Author keywords

Malolactic fermentation; Oenococcus oeni; RAPD PCR; Tempranillo wine

Indexed keywords

BIOGENIC AMINE; GLUCOPYRANOSIDE; TANNASE;

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM ISOLATION; CHEMICAL ANALYSIS; CONTROLLED STUDY; ENZYME ACTIVITY; FERMENTATION; FOOD ANALYSIS; INOCULATION; NONHUMAN; OENOCOCCUS OENI; ORGANOLEPTIC PROPERTY; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA; STARTER CULTURE; WINE; WINE INDUSTRY;

ANTHOCYANINS; BIOGENIC AMINES; CARBOXYLIC ESTER HYDROLASES; FERMENTATION; LACTIC ACID; MALATES; OENOCOCCUS; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; SPAIN; WINE;

OENOCOCCUS OENI;

EID: 74249089967     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.11.027     Document Type: Article

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