Aromatic property of cherry wine produced by malolactic fermentation of controlled and spontaneous on the bacterial evolution
This work investigated the effect of controlled malolactic fermentation starters (Lactobacillus plantarum NoVA and Oenococcus oeni Oenos) and an un-inoculated culture on cherry wine’s physical, biochemical and sensory properties. NoVA promoted MLF most efficiently (15d), resulted in a large increase...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2019.1640736 |