Impact of different malolactic fermentation inoculation scenarios on Riesling wine aroma

World Journal of Microbiology and Biotechnology

Volumn 28, Issue 3, 2012, Pages 1143-1153

  Knoll, Caroline ^a,b   Fritsch, Stefanie ^b   Schnell, Sylvia ^c   Grossmann, Manfred ^a,b   Krieger Weber, Sibylle ^d   du Toit, Maret ^e   Rauhut, Doris ^a,b  

^a RHEINMAIN UNIVERSITY OF APPLIED SCIENCES   (Germany)

^b Forschungsanstalt Geisenheim   (Germany)

^c JUSTUS LIEBIG UNIVERSITY   (Germany)

^d LALLEMAND SAS   (France)

^e STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Co inoculation; Low pH wine; Malolactic fermentation; Oenococcus oeni; Volatile aroma

Indexed keywords

ALCOHOL CONTENTS; AROMA COMPOUNDS; CO-INOCULATION; COOL CLIMATES; ETHYL ESTERS; LACTIC ACID BACTERIA; MALOLACTIC FERMENTATION; NEGATIVE IMPACTS; OENOCOCCUS OENI; SUCCINIC ACIDS; VOLATILE AROMA; WINE AROMAS;

ACETIC ACID; BACILLI; COBALT COMPOUNDS; LACTIC ACID; MAGNETIC LEAKAGE; PH; WINE;

FERMENTATION;

MALATE DEHYDROGENASE; MALOLACTIC ENZYME; VOLATILE ORGANIC COMPOUND;

ARTICLE; ENZYMOLOGY; FERMENTATION; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; OENOCOCCUS; WINE;

FERMENTATION; INDUSTRIAL MICROBIOLOGY; MALATE DEHYDROGENASE; OENOCOCCUS; VOLATILE ORGANIC COMPOUNDS; WINE;

BACTERIA (MICROORGANISMS); OENOCOCCUS OENI; VITACEAE;

EID: 84856638788     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-011-0917-x     Document Type: Article

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