Development of organic acids and volatile compounds in cider during malolactic fermentation

Development of organic acids and volatile compounds in cider during malolactic fermentation

The effect of malolactic fermentation (MLF) on the flavour quality of cider was examined. Leuconostoc mesenteroides subsp. mesenteroides Z25 was used to start MLF taking place at 25°C for 12 days after the completion of alcoholic fermentation (AF) by Saccharomyces cerevisiae. Strain Z25 showed good...

Full description

Bibliographic Details
Main Authors: Hongfei ZHAO, Fang ZHOU, Piotr DZIUGAN, Yonghong YAO, Jiatao ZHANG, Zhaolin LV, Bolin ZHANG
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2014-02-01
Series:Czech Journal of Food Sciences
Subjects:
cider
malolactic fermentation
gc-ms
volatile components
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201401-0011_development-of-organic-acids-and-volatile-compounds-in-cider-during-malolactic-fermentation.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201401-0011_development-of-organic-acids-and-volatile-compounds-in-cider-during-malolactic-fermentation.php

Similar Items