The effect of organic acids and sulfur dioxide on C4 compound production and β-glucosidase activity of Oenococcus oeni from wines under acidic conditions

The purpose of this work was to investigate the effect of l-malic and citric acids and SO2 on two biochemical properties (diacetyl/acetoin/2,3-butanediol formation and β-glucosidase activity) relevant to flavor development in six Oenococcus oeni strains from wines at pH 4.8 and 3.8. Cells were cultu...

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Veröffentlicht in:	International journal of wine research 2016-09, Vol.8, p.19-28
Hauptverfasser:	Maturano, Carmen, Rivero, Luciana del Valle, Rodriguez Vaquero, María José, Saguir, Fabiana María
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteria Enzymes Fermentation Localization Metabolism Metabolites Sulfur
Online-Zugang:	Volltext
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