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Keyword

malolactic fermentation

Description: Malolactic fermentation is a wine-making process in which bacteria convert malic acid into lactic acid and carbon dioxide, reducing acidity.
Wikidata ID: wiki/Q654005
OpenAlex ID: keywords/malolactic-fermentation
Yeast and bacterial modulation of wine aroma and flavour
2005 · J.H. SWIEGERS, E.J. BARTOWSKY, et al. · Australian Journal of Grape and Wine Research · 1,213
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Yeast interactions and wine flavour
2003 · G Fleet · International Journal of Food Microbiology · 1,019
The microbial ecology of wine grape berries
2011 · A. Barata, M. Malfeito-Ferreira, et al. · International Journal of Food Microbiology · 704
Wine flavor and aroma
2011 · Gustav Styger, Bernard Prior, et al. · Journal of Industrial Microbiology & Biotechnology · 619
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Anthocyanins, Phenolics, and Color of Cabernet Franc, Merlot, and Pinot Noir Wines from British Columbia
1999 · G. Mazza, L. Fukumoto, et al. · Journal of Agricultural and Food Chemistry · 597
Microbial modulation of aromatic esters in wine: Current knowledge and future prospects
2009 · Krista M. Sumby, Paul R. Grbin, et al. · Food Chemistry · 565
Lactic acid bacteria in the quality improvement and depreciation of wine
1999 · Aline Lonvaud-Funel · Springer eBooks · 526
Lactic acid bacteria in the quality improvement and depreciation of wine
1999 · Aline Lonvaud-Funel · Antonie van Leeuwenhoek · 469
Technology of Winemaking
2020 · V.K. Joshi, Vikas Kumar, et al. · CRC Press eBooks · 459
Practical Implications of Malolactic Fermentation: A Review
1985 · C. R. Davis, D. Wibowo, et al. · American Journal of Enology and Viticulture · 423
Biogenic amines in wines: role of lactic acid bacteria
2001 · A Lonvaud-Funel · FEMS Microbiology Letters · 382
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The ‘buttery’ attribute of wine—diacetyl—desirability, spoilage and beyond
2004 · Eveline J. Bartowsky, Paul A. Henschke · International Journal of Food Microbiology · 370
Occurrence and Growth of Lactic Acid Bacteria in Wine: A Review
1985 · D. Wibowo, R. Eschenbruch, et al. · American Journal of Enology and Viticulture · 365
Malolactic fermentation in wine - beyond deacidification
2002 · S.-Q. Liu · Journal of Applied Microbiology · 313
Evolution of Yeasts and Lactic Acid Bacteria During Fermentation and Storage of Bordeaux Wines
1984 · G. H. Fleet, S. Lafon-Lafourcade, et al. · Applied and Environmental Microbiology · 300
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Finding Functional Differences Between Species in a Microbial Community: Case Studies in Wine Fermentation and Kefir Culture
2019 · Chrats Melkonian, Willi Gottstein, et al. · Frontiers in Microbiology · 275
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Variations in the energy metabolism of biotechnologically relevant heterofermentative lactic acid bacteria during growth on sugars and organic acids
2006 · T. Zaunmüller, M. Eichert, et al. · Applied Microbiology and Biotechnology · 250
Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures—an Overview
2010 · Maret du Toit, Lynn Engelbrecht, et al. · Food and Bioprocess Technology · 249
The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking
2020 · Ana Mendes Ferreira, Arlete Mendes-Faia · Foods · 245
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Saccharomyces cerevisiae–Oenococcus oeni interactions in wine: current knowledge and perspectives
2004 · Hervé Alexandre, Peter J. Costello, et al. · International Journal of Food Microbiology · 245
Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities
1993 · Herbert J. Buckenhüskes · FEMS Microbiology Reviews · 243
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A review of the analytical methods to determine organic acids in grape juices and wines
2005 · Inés Mato, Silvia Suárez-Luque, et al. · Food Research International · 238
Physiological and Transcriptional Response ofLactobacillus caseiATCC 334 to Acid Stress
2010 · Jeff R. Broadbent, Rebecca L. Larsen, et al. · Journal of Bacteriology · 215
Correlation Between the Content of Biogenic Amines and Other Wine Compounds
1998 · E. Soufleros, Marie-Lyse Barrios, et al. · American Journal of Enology and Viticulture · 204
Wine Volatile and Amino Acid Composition after Malolactic Fermentation: Effect ofOenococcus oeniandLactobacillus plantarumStarter Cultures
2005 · M. A. Pozo-Bayón, E. G-Alegría, et al. · Journal of Agricultural and Food Chemistry · 200
Works count: 3,356
Citation count: 60,340
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