Similar Items: Interaction between wine yeast and malolactic bacteria and the impact on wine aroma and flavour
- The impact of nutrients on aroma and flavour production during wine fermentation
- Investigation of the impact of commercial malolactic fermentation starter cultures on red wine aroma compounds, sensory properties and consumer preference
- Stress, fermentation performance and aroma production by yeast
- Effect of non-Saccharomyces yeasts and lactic acid bacteria interactions on wine flavour.
- Authentication of Sauvignon blanc wine in terms of added flavourings
- Mannoprotein production and wine haze reduction by wine yeast strains
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