Transformation of chemical constituents of lychee wine by simultaneous alcoholic and malolactic fermentations.

@article{Chen2016TransformationOC,
  title={Transformation of chemical constituents of lychee wine by simultaneous alcoholic and malolactic fermentations.},
  author={Dai Chen and Shao-Quan Liu},
  journal={Food chemistry},
  year={2016},
  volume={196},
  pages={988-95}
}
This work examined for the first time the impact of malolactic fermentation (MLF) on the chemical constituents of lychee wine. Oenococcus oeni Viniflora Oenos (MLF inducer) and Saccharomyces cerevisiae MERIT.ferm were co-inoculated into lychee juice to induce simultaneous alcoholic fermentation (AF) and MLF. MLF did not affect sugar utilisation and ethanol… CONTINUE READING