Malolactic fermentation and wine flavour: changes in the volatile composition of red wine following malolactic fermentation with four commercial strains of Oenococcus oeni
Article Details
Grapegrower and Winemaker Issue 521, 2007
Title: Malolactic fermentation and wine flavour: changes in the volatile composition of red wine following malolactic fermentation with four commercial strains of Oenococcus oeni
Author: Maurizio Ugliano, Luigi Moio
Keywords: Influence of MLF and I, influence of MLF and O.oeni on the glycoside-related volatile compounds of wine, oeni on the glycosidic aroma precursors of wine, Volatile compounds derived from alcoholic fermentation, volatile esters
Page Number(s): 53-60
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