Application and validation of autochthonous Lactobacillus plantarum starter cultures for controlled malolactic fermentation and its influence on the aromatic profile of cherry wines

Food Microbiology

Volumn 55, Issue , 2016, Pages 16-24

  Sun, Shu Yang ^a   Gong, Han Sheng ^a   Liu, Wen Li ^a   Jin, Cheng Wu ^a  

^a LUDONG UNIVERSITY   (China)

Author keywords

Aroma; Cherry wine; Lb. plantarum; Malolactic fermentation; Sensory analysis

Indexed keywords

FLAVORING AGENT; MALIC ACID; MALIC ACID DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ADULT; ANALYSIS; COMPARATIVE STUDY; FEMALE; FERMENTATION; HUMAN; LACTOBACILLUS PLANTARUM; MALE; METABOLISM; MICROBIOLOGY; MIDDLE AGED; OENOCOCCUS; SWEET CHERRY; TASTE; WINE; YOUNG ADULT;

ADULT; FEMALE; FERMENTATION; FLAVORING AGENTS; HUMANS; LACTOBACILLUS PLANTARUM; MALATES; MALE; MIDDLE AGED; OENOCOCCUS; PRUNUS AVIUM; TASTE; VOLATILE ORGANIC COMPOUNDS; WINE; YOUNG ADULT;

EID: 84949753596     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.11.016     Document Type: Article

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