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

Published 2016 View Full Article

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Title
Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release
Authors
Keywords
Lactobacillus plantarum, Wine malolactic fermentation, Functional starter culture, Co-inoculation, Grape aroma hydrolytic activity
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 73, Issue -, Pages 557-566
Publisher
Elsevier BV
Online
2016-07-02
DOI
10.1016/j.lwt.2016.06.062

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