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The Influence of the Oenococcus Oeni Malolactic Bacteria in Modelling the Flavor of White Wine Cover

The Influence of the Oenococcus Oeni Malolactic Bacteria in Modelling the Flavor of White Wine

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 19 (2015): Issue 1 (July 2015)
By: Ecaterina Lengyel  
Open Access
|Aug 2015
DOI: https://doi.org/10.1515/aucft-2015-0001 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 3 - 10
Published on: Aug 4, 2015
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
malolactic bacteria,
diacetyl,
flavors,
co-inoculation,
Saccharomyces cerevisiae,
alcoholic fermentation
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2015 Ecaterina Lengyel, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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