Similar Items: The production of volatile phenols by wine microorganisms
- Influence of oxygen addition on the phenolic composition of red wine
- Factors influencing the fermentation performance of commercial wine yeasts
- Succinic acid production by wine yeasts
- The selection and characterisation of lactic acid bacteria to be used as a mixed starter culture for malolactic fermentation
- The influence of commercial tannin additions on wine composition and quality
- Evaluating the influence of winemaking practices on biogenic amine production by wine microorganisms
Author: Du Toit, Maret
- Lactobacillus plantarum : amino acid utilization
- The selection and characterisation of lactic acid bacteria to be used as a mixed starter culture for malolactic fermentation
- The production of volatile phenols by wine microorganisms
- Metabolomic profiling of non-Saccharomyces yeasts in wine
- Evaluation of citrate metabolism in Oenococcus oeni and Lactobacillus plantarum
- Molecular screening of lactic acid bacteria enzymes and their regulation under oenological conditions