Ethyl carbamate content in wines with malolactic fermentation induced at different points in the vinification process

Annals of Microbiology

Volumn 61, Issue 1, 2011, Pages 199-206

  Masque M C ^a   Soler, M ^a   Zaplana, B ^a   Franquet, R ^b   Rico, S ^a   Elorduy, X ^a   Puig, A ^b   Bertran, E ^b   Capdevila, F ^b   Palacios, A T ^c   Romero, S V ^d   Heras, J M ^d   Krieger Weber, S ^d  

^a Institut Català de la Vinya i El Vi INCAVI   (Spain)

^b Polígon Industrial Domenys II   (Spain)

^c UNIVERSITY OF LA RIOJA   (Spain)

^d LALLEMAND SAS   (France)

Author keywords

Co inoculation; Ethyl carbamate; Lactic acid bacteria; Malolactic fermentation; Wine

Indexed keywords

ANIMALIA; BACTERIA (MICROORGANISMS);

EID: 79952008641     PISSN: 15904261     EISSN: 18692044     Source Type: Journal    
DOI: 10.1007/s13213-010-0071-y     Document Type: Article

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