Evaluation of the Addition of Yeast Mannoprotein to <i>Oenococcus oeni</i> Starter Cultures to Improve Wine Malolactic Fermentation

Evaluation of the Addition of Yeast Mannoprotein to <i>Oenococcus oeni</i> Starter Cultures to Improve Wine Malolactic Fermentation

Malolactic fermentation (MLF) in wine is driven by the lactic acid bacterium <i>Oenococcus oeni</i> in most cases. Although this bacterium is resistant to wine stress conditions, it often faces difficulties completing MLF. Previous studies indicate that yeast mannoproteins may improve &l...

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Bibliographic Details
Main Authors: Paloma Toraño, Jordi Gombau, Iratxe Mejías, Albert Bordons, Nicolas Rozès, Cristina Reguant
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Fermentation
Subjects:
yeast mannoprotein
malolactic fermentation
<i>Oenococcus oeni</i>
starter culture
wine
Online Access:https://www.mdpi.com/2311-5637/10/1/52

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https://www.mdpi.com/2311-5637/10/1/52

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