Influence of Patagonian Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory perception of Pinot Noir wine after malolactic fermentation

Background and Aims The aim of this work was to study the effect of two Patagonian malolactic starters, Oenococcus oeni UNQOe 73.2 and Lactiplantibacillus plantarum UNQLp 11, on the wine composition and sensory perception after MLF of Pinot Noir wine. Methods and Results Both strains increased the c...

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Veröffentlicht in:	Australian journal of grape and wine research 2021-01, Vol.27 (1), p.118-127
Hauptverfasser:	Brizuela, N.S., Franco‐Luesma, E., Bravo‐Ferrada, B.M., Pérez‐Jiménez, M., Semorile, L., Tymczyszyn, E.E., Pozo‐Bayon, M.A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity Astringents Biochemistry Biochemistry, Molecular Biology Bitterness chemical composition Color Esters Fermentation Flavor Flavors Food and Nutrition Lactiplantibacillus plantarum Life Sciences Malolactic fermentation Oenococcus oeni Perception Phenolic compounds Phenols sensory analysis Sensory evaluation Sensory perception Starter cultures Terpenes Vanillin volatile profile Wine Wines
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