Work

Lactic Acid Bacteria and Malolactic Fermentation in the Manufacture of Spanish Cider

Year: 1990

Type: article

Abstract: Numeration, isolation and identification of the lactic acid bacteria found in Asturian cider during processing and storage has been carried out. The species Leuconostoc oenos was predominant during both alcoholic and malolactic fermentations. In most of the ciders studied the malolactic fermentation and the alcoholic fermentation started at the same time; production of D-lactate as well as a decrease of L-lactate were to be found once the malolactic fermentation was complete.

Source: Journal of the Institute of Brewing

DOI: 10.1002/j.2050-0416.1990.tb01041.x

Authors: A. G. Salih, J.-M. Le Quérè, J.-F. Drilleau, J. Moreno Fernandez

Institution: Institut National de la Recherche Agronomique

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $3,450

OpenAlex ID: W2018655375

FWCI: 1.664

Cites: 8

Cited by: 20

Related to: 10