Impact of the Timing and Temperature of Malolactic Fermentation on the Aroma Composition and Mouthfeel Properties of Chardonnay Wine.
GCMS
Napping®
Oenococcus oeni
Saccharomyces cerevisiae
Torulaspora delbrueckii
concurrent fermentation
ultra-flash profiling
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
18 Jun 2020
18 Jun 2020
Historique:
received:
13
05
2020
revised:
13
06
2020
accepted:
15
06
2020
entrez:
24
6
2020
pubmed:
24
6
2020
medline:
24
6
2020
Statut:
epublish
Résumé
Malolactic fermentation (MLF) is an important process in wine production due to the resulting reduction in acidity. MLF is typically induced by the addition of
Identifiants
pubmed: 32570784
pii: foods9060802
doi: 10.3390/foods9060802
pmc: PMC7353488
pii:
doi:
Types de publication
Journal Article
Langues
eng
Déclaration de conflit d'intérêts
The authors declare no conflict of interest.
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