메뉴 건너뛰기




Volumn 21, Issue , 2015, Pages 663-669

Emerging trends in the application of malolactic fermentation

Author keywords

Co inoculation in wine; Lactic acid bacteria; Malolactic fermentation; Oenococcus; Regionality

Indexed keywords


EID: 84955359467     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/ajgw.12185     Document Type: Article
Times cited : (69)

References (105)
  • 2
    • 84655169711 scopus 로고    scopus 로고
    • Timing of malolactic fermentation inoculation in Shiraz grape must and wine: influence on chemical composition
    • Abrahamse, C. and Bartowsky, E. (2012b) Timing of malolactic fermentation inoculation in Shiraz grape must and wine: influence on chemical composition. World Journal of Microbiology and Biotechnology 28, 255-265.
    • (2012) World Journal of Microbiology and Biotechnology , vol.28 , pp. 255-265
    • Abrahamse, C.1    Bartowsky, E.2
  • 4
    • 84891057276 scopus 로고    scopus 로고
    • Co-inoculation with yeast and LAB under winery conditions: modification of the aromatic profile of Merlot wines
    • Antalick, G., Perello, M.C. and de Revel, G. (2013) Co-inoculation with yeast and LAB under winery conditions: modification of the aromatic profile of Merlot wines. South African Journal of Enology and Viticulture 34, 223-232.
    • (2013) South African Journal of Enology and Viticulture , vol.34 , pp. 223-232
    • Antalick, G.1    Perello, M.C.2    de Revel, G.3
  • 6
    • 26444620231 scopus 로고    scopus 로고
    • Influence of Saccharomyces cerevisiae and Oenococcus oeni strains on successful malolactic conversion in wine
    • Arnink, K.J. and Henick-Kling, T. (2005) Influence of Saccharomyces cerevisiae and Oenococcus oeni strains on successful malolactic conversion in wine. American Journal of Enology and Viticulture 56, 228-237.
    • (2005) American Journal of Enology and Viticulture , vol.56 , pp. 228-237
    • Arnink, K.J.1    Henick-Kling, T.2
  • 7
    • 79953840906 scopus 로고    scopus 로고
    • Evaluation of technological effects of yeast-bacterial co-inoculation in red table wine production
    • Azzolini, M., Tosi, E., Vagnoli, P., Krieger, S. and Zapparoli, G. (2010) Evaluation of technological effects of yeast-bacterial co-inoculation in red table wine production. Italian Journal of Food Science 22, 257-263.
    • (2010) Italian Journal of Food Science , vol.22 , pp. 257-263
    • Azzolini, M.1    Tosi, E.2    Vagnoli, P.3    Krieger, S.4    Zapparoli, G.5
  • 8
    • 0040833127 scopus 로고
    • Zur Taxonomie der Gattung Pediococcus: phänotypische und genotypische Abgrenzung der bisher bekannten Arten sowie Beschreibung einer neuen bierschädlichen art: Pediococcus inopinatus
    • 312-320, 336-343.
    • Back, W. (1978) Zur Taxonomie der Gattung Pediococcus: phänotypische und genotypische Abgrenzung der bisher bekannten Arten sowie Beschreibung einer neuen bierschädlichen art: Pediococcus inopinatus. Brauwissenschaft 31, 237-250, 312-320, 336-343.
    • (1978) Brauwissenschaft , vol.31 , pp. 237-250
    • Back, W.1
  • 10
    • 23144445051 scopus 로고    scopus 로고
    • Oenococcus oeni and malolactic fermentation - moving into the molecular arena
    • Bartowsky, E.J. (2005) Oenococcus oeni and malolactic fermentation - moving into the molecular arena. Australian Journal of Grape and Wine Research 11, 174-187.
    • (2005) Australian Journal of Grape and Wine Research , vol.11 , pp. 174-187
    • Bartowsky, E.J.1
  • 11
    • 58449114886 scopus 로고    scopus 로고
    • Bacterial spoilage of wine and approaches to minimize it
    • Bartowsky, E.J. (2009) Bacterial spoilage of wine and approaches to minimize it. Letters in Applied Microbiology 48, 149-156.
    • (2009) Letters in Applied Microbiology , vol.48 , pp. 149-156
    • Bartowsky, E.J.1
  • 12
    • 82355175935 scopus 로고    scopus 로고
    • Genomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine
    • Bartowsky, E.J. and Borneman, A.R. (2011) Genomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine. Applied Microbiology and Biotechnology 92, 441-447.
    • (2011) Applied Microbiology and Biotechnology , vol.92 , pp. 441-447
    • Bartowsky, E.J.1    Borneman, A.R.2
  • 13
    • 79952006061 scopus 로고    scopus 로고
    • Histamine in Australian wines - a survey between 1982 and 2009
    • Bartowsky, E.J. and Stockley, C.S. (2011) Histamine in Australian wines - a survey between 1982 and 2009. Annals of Microbiology 61, 167-172.
    • (2011) Annals of Microbiology , vol.61 , pp. 167-172
    • Bartowsky, E.J.1    Stockley, C.S.2
  • 16
    • 79951732628 scopus 로고    scopus 로고
    • Alcohol-tolerant malolactic strains for the maturation of wines with average or high pH
    • Pub. No.: WO/2004/111179; PCT/FR2004/001421; 9 June 2004
    • Bou, M. and Krieger, S. (2012) Alcohol-tolerant malolactic strains for the maturation of wines with average or high pH. Pub. No.: WO/2004/111179; PCT/FR2004/001421; 9 June 2004. US Patent 8, 114, 449 B2 [accessed 14/2/12].
    • (2012)
    • Bou, M.1    Krieger, S.2
  • 20
    • 84864107476 scopus 로고    scopus 로고
    • Food microbial biodiversity and 'microbes of protected origin'
    • Capozzi, V. and Spano, G. (2011) Food microbial biodiversity and 'microbes of protected origin'. Frontiers in Microbiology 2, 237.
    • (2011) Frontiers in Microbiology , vol.2 , pp. 237
    • Capozzi, V.1    Spano, G.2
  • 22
    • 85004001459 scopus 로고    scopus 로고
    • Genome sequences of five Oenococcus oeni strains isolated from Nero di Troia wine from the same terroir in Apulia, Southern Italy
    • e01077-e01014
    • Capozzi, V., Russo, P., Lamontanara, A., Orrù, L., Cattivelli, L. and Spano, G. (2014) Genome sequences of five Oenococcus oeni strains isolated from Nero di Troia wine from the same terroir in Apulia, Southern Italy. Genome Announcements 2, e01077-14.
    • (2014) Genome Announcements , vol.2
    • Capozzi, V.1    Russo, P.2    Lamontanara, A.3    Orrù, L.4    Cattivelli, L.5    Spano, G.6
  • 23
    • 84929514575 scopus 로고    scopus 로고
    • Yeast strain affects phenolic concentration in Pinot noir wines made with microwave maceration with early pressing
    • Carew, A.L., Close, D.C. and Dambergs, R.G. (2015) Yeast strain affects phenolic concentration in Pinot noir wines made with microwave maceration with early pressing. Journal of Applied Microbiology 118, 1385-1394.
    • (2015) Journal of Applied Microbiology , vol.118 , pp. 1385-1394
    • Carew, A.L.1    Close, D.C.2    Dambergs, R.G.3
  • 24
    • 84955371705 scopus 로고    scopus 로고
    • Strain and composition of Pediococcus damnosus, uses thereof and method for producing malolactic fermentation
    • Pub. No.: WO2013156653 A1; PCT/ES2013/070246; 24 October 2013.
    • Carrascosa Santiago, A.V., Martinez Rodriguez, A.J., Juega Rivera, M., Garcia-Moruno, E., Constantini, A., Bonello, F. and Cravero, M.C. (2013) Strain and composition of Pediococcus damnosus, uses thereof and method for producing malolactic fermentation. Pub. No.: WO2013156653 A1; PCT/ES2013/070246; 24 October 2013.
    • (2013)
    • Carrascosa Santiago, A.V.1    Martinez Rodriguez, A.J.2    Juega Rivera, M.3    Garcia-Moruno, E.4    Constantini, A.5    Bonello, F.6    Cravero, M.C.7
  • 25
    • 84655174198 scopus 로고    scopus 로고
    • Effect of yeast-bacterial co-inoculation in the production of Pinot Noir on its colour and sensory quality, and the time course of sugars, acids and aroma compounds
    • 24-26 March 2010; Stuttgart, Germany (FDW-Association of German Winescientists: Stuttgart, Germany
    • Christen, S. and Mira de Orduña, R. (2010) Effect of yeast-bacterial co-inoculation in the production of Pinot Noir on its colour and sensory quality, and the time course of sugars, acids and aroma compounds. Proceedings Symposium Intervitis Interfructa 2010-Quality Sustainability Marketing Impact on Innovation; 24-26 March 2010; Stuttgart, Germany (FDW-Association of German Winescientists: Stuttgart, Germany) pp. 60-69.
    • (2010) Proceedings Symposium Intervitis Interfructa 2010-Quality Sustainability Marketing Impact on Innovation , pp. 60-69
    • Christen, S.1    Mira de Orduña, R.2
  • 26
    • 0037145867 scopus 로고    scopus 로고
    • Mousy off-flavor of wine: precursors and biosynthesis of the causative N-heterocycles 2-ethyltetrahydropyridine, 2-acetyltetrahydropyridine, and 2-acetyl-1-pyrroline by Lactobacillus hilgardii DSM 20176
    • Costello, P.J. and Henschke, P.A. (2002) Mousy off-flavor of wine: precursors and biosynthesis of the causative N-heterocycles 2-ethyltetrahydropyridine, 2-acetyltetrahydropyridine, and 2-acetyl-1-pyrroline by Lactobacillus hilgardii DSM 20176. Journal of Agricultural and Food Chemistry 50, 7079-7087.
    • (2002) Journal of Agricultural and Food Chemistry , vol.50 , pp. 7079-7087
    • Costello, P.J.1    Henschke, P.A.2
  • 27
    • 0024463474 scopus 로고
    • Chemiosmotic energy from malolactic fermentation
    • Cox, D.J. and Henick-Kling, T. (1989) Chemiosmotic energy from malolactic fermentation. Journal of Bacteriology 171, 5750-5752.
    • (1989) Journal of Bacteriology , vol.171 , pp. 5750-5752
    • Cox, D.J.1    Henick-Kling, T.2
  • 28
    • 79958247148 scopus 로고    scopus 로고
    • Lactobacillus: the next generation of malolactic fermentation starter cultures - an overview
    • du Toit, M., Engelbrecht, L., Lerm, E. and Krieger-Weber, S. (2011) Lactobacillus: the next generation of malolactic fermentation starter cultures - an overview. Food and Bioprocess Technology 4, 876-906.
    • (2011) Food and Bioprocess Technology , vol.4 , pp. 876-906
    • du Toit, M.1    Engelbrecht, L.2    Lerm, E.3    Krieger-Weber, S.4
  • 31
    • 80955151713 scopus 로고    scopus 로고
    • Effect of co-inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the quality of the distilled sugar cane beverage cachaça
    • Duarte, W.F., de Sousa, M.V.F., Dias, D.R. and Schwan, R.F. (2011) Effect of co-inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the quality of the distilled sugar cane beverage cachaça. Journal of Food Science 76, C1307-C1318.
    • (2011) Journal of Food Science , vol.76 , pp. C1307-C1318
    • Duarte, W.F.1    de Sousa, M.V.F.2    Dias, D.R.3    Schwan, R.F.4
  • 33
    • 0024927287 scopus 로고
    • Inducing malolactic fermentation in wines
    • Edwards, C.G. and Beelman, R.B. (1989) Inducing malolactic fermentation in wines. Biotechnology Advances 7, 333-360.
    • (1989) Biotechnology Advances , vol.7 , pp. 333-360
    • Edwards, C.G.1    Beelman, R.B.2
  • 34
    • 0008942269 scopus 로고
    • Occurrence and characterization of lactic acid bacteria from Washington state wines: Pediococcus spp
    • Edwards, C.G. and Jensen, K.A. (1992) Occurrence and characterization of lactic acid bacteria from Washington state wines: Pediococcus spp. American Journal of Enology and Viticulture 43, 233-238.
    • (1992) American Journal of Enology and Viticulture , vol.43 , pp. 233-238
    • Edwards, C.G.1    Jensen, K.A.2
  • 35
    • 0002225990 scopus 로고
    • Production of decanoic acid and other volatile compounds and the growth of yeast and malolactic bacteria during vinification
    • Edwards, C.G., Beelman, R.B., Bartley, C.E. and McConnell, A.L. (1990) Production of decanoic acid and other volatile compounds and the growth of yeast and malolactic bacteria during vinification. American Journal of Enology and Viticulture 41, 48-56.
    • (1990) American Journal of Enology and Viticulture , vol.41 , pp. 48-56
    • Edwards, C.G.1    Beelman, R.B.2    Bartley, C.E.3    McConnell, A.L.4
  • 38
    • 0031801913 scopus 로고    scopus 로고
    • Lactobacillus kunkeei sp. nov.: a spoilage organism associated with grape juice fermentations
    • Edwards, C.G., Haag, K.M., Collins, M., Hutson, R. and Huang, Y. (1998) Lactobacillus kunkeei sp. nov.: a spoilage organism associated with grape juice fermentations. Journal of Applied Microbiology 84, 698-702.
    • (1998) Journal of Applied Microbiology , vol.84 , pp. 698-702
    • Edwards, C.G.1    Haag, K.M.2    Collins, M.3    Hutson, R.4    Huang, Y.5
  • 39
    • 0032869806 scopus 로고    scopus 로고
    • Implication of acetic acid in the induction of slow/stuck grape juice fermentations and inhibition of yeast by Lactobacillus sp
    • Edwards, C.G., Reynolds, A., Rodriguez, A.V., Semon, M.J. and Mills, J.M. (1999) Implication of acetic acid in the induction of slow/stuck grape juice fermentations and inhibition of yeast by Lactobacillus sp. American Journal of Enology and Viticulture 50, 204-210.
    • (1999) American Journal of Enology and Viticulture , vol.50 , pp. 204-210
    • Edwards, C.G.1    Reynolds, A.2    Rodriguez, A.V.3    Semon, M.J.4    Mills, J.M.5
  • 43
    • 0346492811 scopus 로고    scopus 로고
    • High tolerance of wild Lactobacillus plantarum and Oenococcus oeni strains to lyophilisation and stress environmental conditions of acid pH and ethanol
    • G-Alegria, E., Lopez, I., Ruiz, J., Saenz, J., Fernandez, E., Zarazaga, M., Dizy, M., Torres, C. and Ruiz-Larrea, F. (2004) High tolerance of wild Lactobacillus plantarum and Oenococcus oeni strains to lyophilisation and stress environmental conditions of acid pH and ethanol. FEMS Microbiology Letters 230, 53-61.
    • (2004) FEMS Microbiology Letters , vol.230 , pp. 53-61
    • G-Alegria, E.1    Lopez, I.2    Ruiz, J.3    Saenz, J.4    Fernandez, E.5    Zarazaga, M.6    Dizy, M.7    Torres, C.8    Ruiz-Larrea, F.9
  • 44
    • 0000259781 scopus 로고
    • Effect of time of bacterial inoculation on the stimulation of malo-lactic fermentation
    • Gallander, J.F. (1979) Effect of time of bacterial inoculation on the stimulation of malo-lactic fermentation. American Journal of Enology and Viticulture 30, 157-159.
    • (1979) American Journal of Enology and Viticulture , vol.30 , pp. 157-159
    • Gallander, J.F.1
  • 48
    • 84875263949 scopus 로고    scopus 로고
    • Indigenous lactic acid bacteria communities in alcoholic and malolactic fermentations of Tempranillo wines elaborated in ten wineries of La Rioja (Spain)
    • González-Arenzana, L., Santamaría, P. and López, R. (2013) Indigenous lactic acid bacteria communities in alcoholic and malolactic fermentations of Tempranillo wines elaborated in ten wineries of La Rioja (Spain). Food Research 50, 438-445.
    • (2013) Food Research , vol.50 , pp. 438-445
    • González-Arenzana, L.1    Santamaría, P.2    López, R.3
  • 51
    • 23144458495 scopus 로고    scopus 로고
    • Screening of Lactobacillus spp. and Pediococcus spp. for glycosidase activities that are important in oenology
    • Grimaldi, A., Bartowsky, E. and Jiranek, V. (2005) Screening of Lactobacillus spp. and Pediococcus spp. for glycosidase activities that are important in oenology. Journal of Applied Microbiology 99, 1061-1069.
    • (2005) Journal of Applied Microbiology , vol.99 , pp. 1061-1069
    • Grimaldi, A.1    Bartowsky, E.2    Jiranek, V.3
  • 52
    • 0028830073 scopus 로고
    • Effects of pH, temperature, ethanol, and malate concentration on Lactobacillus plantarum and Leuconostoc oenos: modeling of the malolactic activity
    • Guerzoni, M.E., Sinigaglia, M., Gardini, F., Ferruzzi, M. and Torriani, S. (1995) Effects of pH, temperature, ethanol, and malate concentration on Lactobacillus plantarum and Leuconostoc oenos: modeling of the malolactic activity. American Journal of Enology and Viticulture 46, 368-374.
    • (1995) American Journal of Enology and Viticulture , vol.46 , pp. 368-374
    • Guerzoni, M.E.1    Sinigaglia, M.2    Gardini, F.3    Ferruzzi, M.4    Torriani, S.5
  • 53
    • 84878013550 scopus 로고    scopus 로고
    • Simultaneous yeast-bacteria inoculum. A feasible solution for the management of oenological fermentation in red must with low nitrogen content
    • Guzzon, R., Villega, T.R., Pedron, M., Malacarne, M., Nicolini, G. and Larcher, R. (2013) Simultaneous yeast-bacteria inoculum. A feasible solution for the management of oenological fermentation in red must with low nitrogen content. Annals of Microbiology 63, 805-808.
    • (2013) Annals of Microbiology , vol.63 , pp. 805-808
    • Guzzon, R.1    Villega, T.R.2    Pedron, M.3    Malacarne, M.4    Nicolini, G.5    Larcher, R.6
  • 54
    • 0029095812 scopus 로고
    • Control of malo-lactic fermentation in wine: energetics, flavour modification and methods of starter culture preparation
    • Henick-Kling, T. (1995) Control of malo-lactic fermentation in wine: energetics, flavour modification and methods of starter culture preparation. Journal of Applied Bacteriology Symposium Supplement 79, 29S-37S.
    • (1995) Journal of Applied Bacteriology Symposium Supplement , vol.79 , pp. 29S-37S
    • Henick-Kling, T.1
  • 55
    • 0028252753 scopus 로고
    • Considerations for the use of yeast and bacterial starter cultures: SO2 and timing of inoculation
    • Henick-Kling, T. and Park, Y.H. (1994) Considerations for the use of yeast and bacterial starter cultures: SO2 and timing of inoculation. American Journal of Enology and Viticulture 45, 464-469.
    • (1994) American Journal of Enology and Viticulture , vol.45 , pp. 464-469
    • Henick-Kling, T.1    Park, Y.H.2
  • 56
    • 84955360245 scopus 로고
    • Bacterial cultures available for winemaking
    • Henschke, P.A. (1989) Bacterial cultures available for winemaking. Technical Review 63, 14-16.
    • (1989) Technical Review , vol.63 , pp. 14-16
    • Henschke, P.A.1
  • 58
    • 33644850615 scopus 로고    scopus 로고
    • Effect of simultaneous inoculation with yeast and bacteria on fermentation kinetics and key wine parameters of cool-climate Chardonnay
    • Jussier, D., Dubé Morneau, A. and Mira de Orduña, R. (2006) Effect of simultaneous inoculation with yeast and bacteria on fermentation kinetics and key wine parameters of cool-climate Chardonnay. Applied and Environmental Microbiology 72, 221-227.
    • (2006) Applied and Environmental Microbiology , vol.72 , pp. 221-227
    • Jussier, D.1    Dubé Morneau, A.2    Mira de Orduña, R.3
  • 59
    • 0020607444 scopus 로고
    • Carbohydrate metabolism in lactic acid bacteria
    • Kandler, O. (1983) Carbohydrate metabolism in lactic acid bacteria. Antonie van Leeuwenhoek 49, 209-224.
    • (1983) Antonie van Leeuwenhoek , vol.49 , pp. 209-224
    • Kandler, O.1
  • 62
    • 2342550521 scopus 로고    scopus 로고
    • Starter cultures for malolactic fermentation
    • (9-12 June 2002; Montpellier, France)
    • Krieger, S.A. (2002) Starter cultures for malolactic fermentation. Proceedings of the 13th International Enology Symposium (9-12 June 2002; Montpellier, France) pp. 77-91.
    • (2002) Proceedings of the 13th International Enology Symposium , pp. 77-91
    • Krieger, S.A.1
  • 64
    • 0346356505 scopus 로고
    • Induction of malo-lactic fermentation by inoculation of must and wine with bacteria
    • Kunkee, R.E., Ough, C.S. and Amerine, M.A. (1964) Induction of malo-lactic fermentation by inoculation of must and wine with bacteria. American Journal of Enology and Viticulture 15, 178-183.
    • (1964) American Journal of Enology and Viticulture , vol.15 , pp. 178-183
    • Kunkee, R.E.1    Ough, C.S.2    Amerine, M.A.3
  • 65
    • 24044435872 scopus 로고    scopus 로고
    • Which lactic acid bacteria are responsible for histamine production in wine?
    • Landete, J.M., Ferrer, S. and Pardo, I. (2005) Which lactic acid bacteria are responsible for histamine production in wine? Journal of Applied Microbiology 99, 580-586.
    • (2005) Journal of Applied Microbiology , vol.99 , pp. 580-586
    • Landete, J.M.1    Ferrer, S.2    Pardo, I.3
  • 67
    • 84907089595 scopus 로고    scopus 로고
    • Screening of lactic acid bacteria with high activities malolactic enzyme and analysis of indigenous flora in red wine
    • Liu, K., Gao, D., Liu, Z., Li, N., Bian, Y., Zheng, R. and Zhang, X. (2014) Screening of lactic acid bacteria with high activities malolactic enzyme and analysis of indigenous flora in red wine. Journal of Chemical and Pharmaceutical Research 6, 136-144.
    • (2014) Journal of Chemical and Pharmaceutical Research , vol.6 , pp. 136-144
    • Liu, K.1    Gao, D.2    Liu, Z.3    Li, N.4    Bian, Y.5    Zheng, R.6    Zhang, X.7
  • 68
    • 0028927422 scopus 로고
    • Microbiology of the malolactic fermentation: molecular aspects
    • Lonvaud-Funel, A. (1995) Microbiology of the malolactic fermentation: molecular aspects. FEMS Microbiology Letters 126, 209-214.
    • (1995) FEMS Microbiology Letters , vol.126 , pp. 209-214
    • Lonvaud-Funel, A.1
  • 69
    • 0032846740 scopus 로고    scopus 로고
    • Lactic acid bacteria in the quality improvement and depreciation of wine
    • Lonvaud-Funel, A. (1999) Lactic acid bacteria in the quality improvement and depreciation of wine. Antonie van Leeuwenhoek 76, 317-331.
    • (1999) Antonie van Leeuwenhoek , vol.76 , pp. 317-331
    • Lonvaud-Funel, A.1
  • 70
    • 0002581388 scopus 로고
    • A bacterial disease causing ropiness of wines
    • Lonvaud-Funel, A. and Joyeux, A. (1988) A bacterial disease causing ropiness of wines. Sciences Des Aliments 8, 33-49.
    • (1988) Sciences Des Aliments , vol.8 , pp. 33-49
    • Lonvaud-Funel, A.1    Joyeux, A.2
  • 71
    • 70349386219 scopus 로고    scopus 로고
    • Simultaneous inoculation of Malbec (Vitis vinifera) musts with yeast and bacteria: effects on fermentation performance, sensory and sanitary attributes of wines
    • Massera, A., Soria, A., Catania, C., Krieger, S. and Combina, M. (2009) Simultaneous inoculation of Malbec (Vitis vinifera) musts with yeast and bacteria: effects on fermentation performance, sensory and sanitary attributes of wines. Food Technology and Biotechnology 47, 192-201.
    • (2009) Food Technology and Biotechnology , vol.47 , pp. 192-201
    • Massera, A.1    Soria, A.2    Catania, C.3    Krieger, S.4    Combina, M.5
  • 73
    • 80855144214 scopus 로고    scopus 로고
    • Characterization of wines produced by mixed culture of autochthonous yeasts and Oenococcus oeni from the northwest region of Argentina
    • Mendoza, L.M., Merín, M.G., Morata, V.I. and Farías, M.E. (2011) Characterization of wines produced by mixed culture of autochthonous yeasts and Oenococcus oeni from the northwest region of Argentina. Journal of Industrial Microbiology and Biotechnology 38, 1777-1785.
    • (2011) Journal of Industrial Microbiology and Biotechnology , vol.38 , pp. 1777-1785
    • Mendoza, L.M.1    Merín, M.G.2    Morata, V.I.3    Farías, M.E.4
  • 74
    • 77949388380 scopus 로고    scopus 로고
    • Genetic screening of wine-related enzymes in Lactobacillus species isolated from South African wines
    • Mtshali, P.S., Divol, B., Van Rensburg, P. and du Toit, M. (2010) Genetic screening of wine-related enzymes in Lactobacillus species isolated from South African wines. Journal of Applied Microbiology 108, 1389-1397.
    • (2010) Journal of Applied Microbiology , vol.108 , pp. 1389-1397
    • Mtshali, P.S.1    Divol, B.2    Van Rensburg, P.3    du Toit, M.4
  • 75
    • 84901938214 scopus 로고    scopus 로고
    • Simultaneous and successive inoculations of yeasts and lactic acid bacteria on the fermentation of an unsulfited Tannat grape must
    • Muñoz, V., Beccaria, B. and Abreo, E. (2014) Simultaneous and successive inoculations of yeasts and lactic acid bacteria on the fermentation of an unsulfited Tannat grape must. Brazilian Journal of Microbiology 45, 59-66.
    • (2014) Brazilian Journal of Microbiology , vol.45 , pp. 59-66
    • Muñoz, V.1    Beccaria, B.2    Abreo, E.3
  • 76
    • 0000344466 scopus 로고    scopus 로고
    • Malolactic fermentation in wine by direct inoculation with freeze-dried Leuconostoc oenos cultures
    • Nielsen, J., Prahl, C. and Lonvaud-Funel, A. (1996) Malolactic fermentation in wine by direct inoculation with freeze-dried Leuconostoc oenos cultures. American Journal of Enology and Viticulture 47, 42-48.
    • (1996) American Journal of Enology and Viticulture , vol.47 , pp. 42-48
    • Nielsen, J.1    Prahl, C.2    Lonvaud-Funel, A.3
  • 77
    • 79952360836 scopus 로고    scopus 로고
    • Kinetics of sugars, organic acids and acetaldehyde during simultaneous yeast-bacterial fermentations of white wine at different pH values
    • Pan, W., Jussier, D., Terrade, N., Yada, R.Y. and Mira de Orduña, R. (2011) Kinetics of sugars, organic acids and acetaldehyde during simultaneous yeast-bacterial fermentations of white wine at different pH values. Food Research International 44, 660-666.
    • (2011) Food Research International , vol.44 , pp. 660-666
    • Pan, W.1    Jussier, D.2    Terrade, N.3    Yada, R.Y.4    Mira de Orduña, R.5
  • 78
    • 3643129364 scopus 로고
    • Possibilité de provoquer la fermentation malolactique en vinification a l'aide de bactéries cultivées
    • Peynaud, E. and Domercq, S. (1959) Possibilité de provoquer la fermentation malolactique en vinification a l'aide de bactéries cultivées. Comptes Rendus de l'Académie d'Agriculture de France 45, 355-358.
    • (1959) Comptes Rendus de l'Académie d'Agriculture de France , vol.45 , pp. 355-358
    • Peynaud, E.1    Domercq, S.2
  • 80
    • 84955388150 scopus 로고
    • Method of inducing the decarboxylation of malic acid in must or fruit juice
    • priority 25.01.1988, International application number PCT/DK89/00009.
    • Prahl, C. (1988) Method of inducing the decarboxylation of malic acid in must or fruit juice. European patent filed 24.01.1989, priority 25.01.1988, International application number PCT/DK89/00009.
    • (1988) European patent filed 24.01.1989
    • Prahl, C.1
  • 81
    • 0028949653 scopus 로고
    • Enzyme basis for pH regulation of citrate and pyruvate metabolism by Leuconostoc oenos
    • Ramos, A., Lolkema, J.S., Konings, W.N. and Santos, H. (1995) Enzyme basis for pH regulation of citrate and pyruvate metabolism by Leuconostoc oenos. Applied and Environmental Microbiology 61, 1303-1310.
    • (1995) Applied and Environmental Microbiology , vol.61 , pp. 1303-1310
    • Ramos, A.1    Lolkema, J.S.2    Konings, W.N.3    Santos, H.4
  • 82
    • 0242459800 scopus 로고    scopus 로고
    • Influence of different pH values and inoculation time on the growth and malolactic activity of a strain of Oenococcus oeni
    • Rosi, I., Fia, G. and Canuti, V. (2003) Influence of different pH values and inoculation time on the growth and malolactic activity of a strain of Oenococcus oeni. Australian Journal of Grape and Wine Research 9, 194-199.
    • (2003) Australian Journal of Grape and Wine Research , vol.9 , pp. 194-199
    • Rosi, I.1    Fia, G.2    Canuti, V.3
  • 83
    • 67649649405 scopus 로고    scopus 로고
    • Analysis of lactic acid bacteria populations during spontaneous malolactic fermentation of Tempranillo wines at five wineries during two consecutive vintages
    • Ruiz, P., Izquierdo, P.M., Seseña, S. and Palop, M.L. (2010a) Analysis of lactic acid bacteria populations during spontaneous malolactic fermentation of Tempranillo wines at five wineries during two consecutive vintages. Food Control 21, 70-75.
    • (2010) Food Control , vol.21 , pp. 70-75
    • Ruiz, P.1    Izquierdo, P.M.2    Seseña, S.3    Palop, M.L.4
  • 84
    • 74249089967 scopus 로고    scopus 로고
    • Selection of autochthonous Oenococcus oeni strains according to their oenological properties and vinification results
    • Ruiz, P., Izquierdo, P.M., Seseña, S. and Palop, M.L. (2010b) Selection of autochthonous Oenococcus oeni strains according to their oenological properties and vinification results. International Journal of Food Microbiology 137, 230-235.
    • (2010) International Journal of Food Microbiology , vol.137 , pp. 230-235
    • Ruiz, P.1    Izquierdo, P.M.2    Seseña, S.3    Palop, M.L.4
  • 88
    • 0035587598 scopus 로고    scopus 로고
    • Inducing malolactic fermentation in Chardonnay musts and wines using different strains of Oenococcus oeni
    • Semon, M.J., Edwards, C.G., Forsyth, D. and Dinn, C. (2001) Inducing malolactic fermentation in Chardonnay musts and wines using different strains of Oenococcus oeni. Australian Journal of Grape and Wine Research 7, 52-59.
    • (2001) Australian Journal of Grape and Wine Research , vol.7 , pp. 52-59
    • Semon, M.J.1    Edwards, C.G.2    Forsyth, D.3    Dinn, C.4
  • 89
    • 33646777080 scopus 로고    scopus 로고
    • Environmental stress response in wine lactic acid bacteria: beyond Bacillus subtilis
    • Spano, G. and Massa, S. (2006) Environmental stress response in wine lactic acid bacteria: beyond Bacillus subtilis. Critical Reviews in Microbiology 32, 77-86.
    • (2006) Critical Reviews in Microbiology , vol.32 , pp. 77-86
    • Spano, G.1    Massa, S.2
  • 90
    • 0002500819 scopus 로고
    • Wine spoilage by microorganisms
    • Fleet, G.H., ed. (Harwood Academic Publishers: Chur, Switzerland
    • Sponholz, W. (1993) Wine spoilage by microorganisms. Fleet, G.H., ed. Wine microbiology and biotechnology (Harwood Academic Publishers: Chur, Switzerland) pp. 395-420.
    • (1993) Wine microbiology and biotechnology , pp. 395-420
    • Sponholz, W.1
  • 91
    • 84955343862 scopus 로고    scopus 로고
    • Master of Science in food science and technology thesis (Oregon State University: Corvallis, OR, USA).
    • Strickland, M.T. (2012) Effects of Pediococcus spp. on Oregon Pinot noir, Master of Science in food science and technology thesis (Oregon State University: Corvallis, OR, USA).
    • (2012) Effects of Pediococcus spp. on Oregon Pinot noir
    • Strickland, M.T.1
  • 93
    • 75749104946 scopus 로고    scopus 로고
    • Microbial modulation of aromatic esters in wine: current knowledge and future prospects
    • Sumby, K.M., Grbin, P.R. and Jiranek, V. (2010) Microbial modulation of aromatic esters in wine: current knowledge and future prospects. Food Chemistry 121, 1-16.
    • (2010) Food Chemistry , vol.121 , pp. 1-16
    • Sumby, K.M.1    Grbin, P.R.2    Jiranek, V.3
  • 94
    • 84919948219 scopus 로고    scopus 로고
    • Implications of new research and technologies for malolactic fermentation in wine
    • Sumby, K.M., Grbin, P.R. and Jiranek, V. (2014) Implications of new research and technologies for malolactic fermentation in wine. Applied Microbiology and Biotechnology 98, 8111-8132.
    • (2014) Applied Microbiology and Biotechnology , vol.98 , pp. 8111-8132
    • Sumby, K.M.1    Grbin, P.R.2    Jiranek, V.3
  • 98
    • 84924862424 scopus 로고    scopus 로고
    • Prevalence of Lactobacillus plantarum and Oenococcus oeni during spontaneous malolactic fermentation in Patagonian red wines revealed by polymerase chain reaction-denaturing gradient gel electrophoresis with two targeted genes
    • Valdés La Hens, D., Bravo-Ferrada, B., Delfederico, L., Caballero, A.C. and Semorile, L.C. (2015) Prevalence of Lactobacillus plantarum and Oenococcus oeni during spontaneous malolactic fermentation in Patagonian red wines revealed by polymerase chain reaction-denaturing gradient gel electrophoresis with two targeted genes. Australian Journal of Grape and Wine Research 21, 49-56.
    • (2015) Australian Journal of Grape and Wine Research , vol.21 , pp. 49-56
    • Valdés La Hens, D.1    Bravo-Ferrada, B.2    Delfederico, L.3    Caballero, A.C.4    Semorile, L.C.5
  • 99
    • 4344618236 scopus 로고    scopus 로고
    • Glucose fermentation kinetics and exopolysaccharide production by ropy Pediococcus damnosus IOEB8801
    • Walling, E., Dols-Lafargue, M. and Lonvaud-Funel, A. (2005) Glucose fermentation kinetics and exopolysaccharide production by ropy Pediococcus damnosus IOEB8801. Food Microbiology 22, 71-78.
    • (2005) Food Microbiology , vol.22 , pp. 71-78
    • Walling, E.1    Dols-Lafargue, M.2    Lonvaud-Funel, A.3
  • 105
    • 80053127241 scopus 로고    scopus 로고
    • Simultaneous and sequential fermentations with Saccharomyces cerevisiae DJ02 and Lactobacliius acidophilus WS in pear wine
    • 317-319
    • Zhang, D., Dong, W., Jin, L., Zhang, J., Li, D. and Li, H. (2011) Simultaneous and sequential fermentations with Saccharomyces cerevisiae DJ02 and Lactobacliius acidophilus WS in pear wine. Advanced Materials Research 317-319, 2388-2392.
    • (2011) Advanced Materials Research , pp. 2388-2392
    • Zhang, D.1    Dong, W.2    Jin, L.3    Zhang, J.4    Li, D.5    Li, H.6


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.