Implications of new research and technologies for malolactic fermentation in wine

Applied Microbiology and Biotechnology

Volumn 98, Issue 19, 2014, Pages 8111-8132

  Sumby, Krista M ^a   Grbin, Paul R ^a   Jiranek, Vladimir ^a  

^a UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

Lactobacillus; Malolactic fermentation; Oenococcus oeni; Wine

Indexed keywords

BACILLI; CARBON DIOXIDE; FERMENTATION; LACTIC ACID; YEAST;

ALCOHOLIC FERMENTATION; CHEMICAL COMPOSITIONS; LACTIC ACID BACTERIA; LACTOBACILLUS; MALOLACTIC FERMENTATION; OENOCOCCUS OENI; RECENT RESEARCHES; TECHNOLOGICAL ADVANCES;

WINE;

ACETIC ACID ETHYL ESTER; BIOGENIC AMINE; BUTANOL; BUTYRIC ACID ETHYL ESTER; DECANOIC ACID; ESTERASE; GLYCOSIDASE; HEXANOIC ACID; HEXANOL; INDOLE; MALIC ACID; OCTANOIC ACID; SULFUR DIOXIDE; URETHAN; BACTERIAL PROTEIN; MALIC ACID DERIVATIVE;

ALCOHOL; BACTERIUM; CARBON DIOXIDE; CHEMICAL COMPOSITION; FERMENTATION; FRUIT; METABOLISM; RESEARCH METHOD; STRESS RESISTANCE; VINE; YEAST;

BACTERIAL GENE; CHEMICAL COMPOSITION; ENZYME ACTIVITY; FERMENTATION; FLAVOR; GENETIC VARIABILITY; IMMOBILIZED CELL; INOCULATION; MALOLACTIC FERMENTATION; NONHUMAN; OENOCOCCUS OENI; PROTEIN ANALYSIS; REVIEW; WINE; ENZYMOLOGY; LACTOBACILLACEAE; METABOLISM; MICROBIOLOGY;

LACTOBACILLUS; OENOCOCCUS OENI; SACCHAROMYCES CEREVISIAE; VITACEAE;

BACTERIAL PROTEINS; FERMENTATION; LACTOBACILLACEAE; MALATES; WINE;

EID: 84919948219     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/s00253-014-5976-0     Document Type: Review

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