Malolactic fermentation of wines with immobilised lactic acid bacteria-Influence of concentration, type of support material and storage conditions

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1510-1514

  Genisheva, Z ^a   Mussatto, S I ^a   Oliveira, J M ^a   Teixeira, J A ^a  

^a UNIVERSITY OF MINHO   (Portugal)

Author keywords

Immobilization; Lactic acid bacteria; Malolactic fermentation; Wine

Indexed keywords

CONSECUTIVE BATCH FERMENTATIONS; CORN COB; GRAPE SKIN; IMMOBILIZED CELLS; LACTIC ACID BACTERIA; MALOLACTIC FERMENTATION; OENOCOCCUS OENI; OPERATIONAL STABILITY; STORAGE CONDITION; SUPPORT MATERIALS; WHITE WINES;

BACILLI; CELL CULTURE; ETHANOL; FERMENTATION; FRUITS; LACTIC ACID; MAGNETIC LEAKAGE; RADIOACTIVE WASTE VITRIFICATION; SULFUR DIOXIDE; WINE;

STORAGE (MATERIALS);

ALCOHOL;

ARTICLE; BIOCATALYST; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IMMOBILIZED CELL; LACTIC ACID BACTERIUM; MALOLACTIC FERMENTATION; STORAGE; STORAGE TEMPERATURE; WHITE WINE; WINE;

CELLS, IMMOBILIZED; FERMENTATION; INDUSTRIAL MICROBIOLOGY; LACTIC ACID; MALATES; OENOCOCCUS; WINE;

OENOCOCCUS OENI; VITACEAE; ZEA MAYS;

EID: 84873712743     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.11.058     Document Type: Article

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