Effect of malolactic fermentation by Pediococcus damnosus on the composition and sensory profile of Albariño and Caiño white wines.

@article{Juega2014EffectOM,
  title={Effect of malolactic fermentation by Pediococcus damnosus on the composition and sensory profile of Albari{\~n}o and Cai{\~n}o white wines.},
  author={M. Juega and Antonella Costantini and Federica Bonello and M. Cravero and Adolfo J. Mart{\'i}nez-Rodr{\'i}guez and Alfonso V. Carrascosa and Emilia Garc{\'i}a-Moruno},
  journal={Journal of applied microbiology},
  year={2014},
  volume={116 3},
  pages={
          586-95
        }
}
AIM This study was aimed to investigate the influence of malolactic fermentation (MLF) on sensory profile and organoleptic characteristics of Albariño and Caiño white wines. METHODS AND RESULTS Autochthonous bacteria were isolated from wines after alcoholic fermentation (AF) and further identified as Pediococcus damnosus by 16S rRNA gene sequence analysis. When a commercial Oenococcus oeni starter was inoculated into Albariño and Caiño white wines to perform MLF, which was checked by HPLC… CONTINUE READING

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