Influence of pH and ethanol on malolactic fermentation and volatile aroma compound composition in white wines

LWT

Volumn 44, Issue 10, 2011, Pages 2077-2086

  Knoll, Caroline ^a,b   Fritsch, Stefanie ^a   Schnell, Sylvia ^c   Grossmann, Manfred ^a,b   Rauhut, Doris ^a,b   Du Toit, Maret ^d  

^a Forschungsanstalt Geisenheim   (Germany)

^b RHEINMAIN UNIVERSITY OF APPLIED SCIENCES   (Germany)

^c JUSTUS LIEBIG UNIVERSITY   (Germany)

^d STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Malolactic fermentation; Oenococcus oeni; Stress; Volatile aroma compounds

Indexed keywords

BACILLI; ETHANOL; FERMENTATION; ODORS; STRESSES;

ALCOHOL CONCENTRATIONS; ALCOHOLIC FERMENTATION; AROMA COMPOSITIONS; BACTERIAL CULTURES; MALOLACTIC FERMENTATION; OENOCOCCUS OENI; SENSORY PROFILES; VOLATILE AROMA COMPOUNDS;

WINE;

BACTERIA (MICROORGANISMS); OENOCOCCUS OENI;

EID: 80051781866     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.05.009     Document Type: Article

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