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Under traditional wine-making conditions, this work examines the beta-glycosidic activity of Oenococcus oeni on glycosylated aroma compounds of Tannat wines during malolactic fermentation (MLF) by… Expand
Descriptive sensory profiles of Uruguayan Tannat wines following malolactic fermentation (MLF) with Oenococcus oeni were compared with control wines where MLF was prevented. MLF led to a significant… Expand
The free volatiles, as well as those released from the glycosidically bound forms by enzyme hydrolysis, have been analyzed to chracterize young Tannat wines from two successive vintages. The Tannat… Expand
The chirality of ethyl lactate was evaluated in an attempt to explain possible scents present in Tannat wines. Wines without malolactic fermentation (MLF) (ethyl lactate values from 5 to 8 mg/L) had… Expand