Effect of co‐inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland

BACKGROUND: Malolactic fermentation (MLF) is a critical step in modern winemaking and the co‐inoculation of lactic acid bacteria with yeasts represents an emerging approach to improve the quality of wine. This study aims to evaluate the effect of inoculation timing on the chemical and sensory charac...

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Veröffentlicht in:	Journal of chemical technology and biotechnology (1986) 2016-04, Vol.91 (4), p.876-882
Hauptverfasser:	Versari, Andrea, Patrizi, Chiara, Parpinello, Giuseppina Paola, Mattioli, Alessia Umberta, Pasini, Luca, Meglioli, Matteo, Longhini, Giuseppe
Format:	Artikel
Sprache:	eng
Schlagworte:	Alcohols Bacteria Fermentation HPLC Inoculation Lactic acid malolactic fermentation Oenococcus oeni Perception Saccharomyces yeast sensory analysis Vitaceae Wines Yeast
Online-Zugang:	Volltext
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