Timing of malolactic fermentation inoculation in Shiraz grape must and wine: Influence on chemical composition

World Journal of Microbiology and Biotechnology

Volumn 28, Issue 1, 2012, Pages 255-265

  Abrahamse, Caroline E ^a   Bartowsky, Eveline J ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Inoculation timing; Malolactic fermentation; Metabolic interactions; Oenococcus oeni; Shiraz wine

Indexed keywords

ALCOHOLIC FERMENTATION; CHEMICAL COMPOSITIONS; FERMENTATION PROCESS; IN-DEPTH ANALYSIS; INOCULATION TIMING; INTEGRAL STEPS; MALOLACTIC FERMENTATION; METABOLIC INTERACTIONS; MICROBIAL SPOILAGE; OENOCOCCUS OENI; PHENOLICS; POLYMER COMPOSITION; RED WINE; SENSORY PROPERTIES; STARTER CULTURES; VOLATILE CHEMICALS; WINE FERMENTATION; WINE QUALITY;

BACILLI; CHEMICAL COMPOUNDS; FRUITS; MAGNETIC LEAKAGE; METABOLISM; PHENOLS; SPOILAGE; WINE; YEAST;

FERMENTATION;

ALCOHOL; LACTIC ACID; MALIC ACID; MALIC ACID DERIVATIVE; PHENOL DERIVATIVE; PIGMENT;

ARTICLE; COLOR; FERMENTATION; METABOLISM; MICROBIOLOGY; OENOCOCCUS; SACCHAROMYCES CEREVISIAE; TIME; VITIS; WINE;

COLOR; ETHANOL; FERMENTATION; LACTIC ACID; MALATES; OENOCOCCUS; PHENOLS; PIGMENTS, BIOLOGICAL; SACCHAROMYCES CEREVISIAE; TIME FACTORS; VITIS; WINE;

BACTERIA (MICROORGANISMS); OENOCOCCUS OENI; VITACEAE;

EID: 84655169711     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-011-0814-3     Document Type: Article

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