Adsorption and biotransformation of anthocyanin glucosides and quercetin glycosides by Oenococcus oeni and Lactobacillus plantarum in model wine solution

Diverse physiological and metabolic adaptations by Lactobacillus plantarum and Oenococcus oeni in response to the phenolic stress during wine fermentation

(2018) Apramita Devi et al.   FOOD CHEMISTRY

Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains

(2018) Natalia S. Brizuela et al.   FOOD RESEARCH INTERNATIONAL

Beta-glucosidase and esterase activity from Oenococcus oeni : Screening and evaluation during malolactic fermentation in harsh conditions

(2018) Giovanna Fia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Non-anthocyanin polyphenolic transformation by native yeast and bacteria co-inoculation strategy during vinification

(2017) Apramita Devi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement

(2017) Ignacio Belda et al.   MOLECULES

Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release

(2016) Massimo Iorizzo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Loss of Pinot noir Wine Color and Polymeric Pigment after Malolactic Fermentation and Potential Causes

(2014) Tresider R. Burns et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Impact of Malolactic Fermentation on the Color and Color Stability of Pinot noir and Merlot Wine

(2013) Tresider R. Burns et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

β-Glucosidase activities of lactic acid bacteria: mechanisms, impact on fermented food and human health

(2013) Herbert Michlmayr et al.   FEMS MICROBIOLOGY LETTERS

The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment

(2013) Mengyao Zhao et al.   FOOD CHEMISTRY

Different influences of β-glucosidases on volatile compounds and anthocyanins of Cabernet Gernischt and possible reason

(2013) Yuxia Wang et al.   FOOD CHEMISTRY

Variations in the effect of malolactic fermentation on the chemical and sensory properties of Cabernet Sauvignon wine: interactive influences ofOenococcus oenistrain and wine matrix composition

(2012) P.J. COSTELLO et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Release of wine monoterpenes from natural precursors by glycosidases from Oenococcus oeni

(2012) Herbert Michlmayr et al.   FOOD CHEMISTRY

In Vitro Fermentation of a Red Wine Extract by Human Gut Microbiota: Changes in Microbial Groups and Formation of Phenolic Metabolites

(2012) Fernando Sánchez-Patán et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Screening for glycosidase activities of lactic acid bacteria as a biotechnological tool in oenology

(2011) Fátima Pérez-Martín et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Timing of malolactic fermentation inoculation in Shiraz grape must and wine: influence on chemical composition

(2011) Caroline E. Abrahamse et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies

(2010) S. Benito et al.   FOOD CHEMISTRY

Bioconversion of anthocyanin glycosides by Bifidobacteria and Lactobacillus

(2009) Marta Ávila et al.   FOOD RESEARCH INTERNATIONAL

Identification of Cabernet Sauvignon Anthocyanin Gut Microflora Metabolites

(2008) Sarah C. Forester et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microbial metabolism of dietary phenolic compounds in the colon

(2008) Anna-Marja Aura   PHYTOCHEMISTRY REVIEWS