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malolactic fermentation

Known as: malo-lactate fermentation, malolactate fermentation 
The anaerobic enzymatic conversion of L-malate to L-lactate and carbon dioxide, yielding energy in the form of ATP. [PMID:10427020, PMID:8808948]
National Institutes of Health

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Highly Cited
2012
Highly Cited
2012
Malolactic fermentation (MLF) is an integral step in red winemaking, which in addition to deacidifying wine can also influence… Expand
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Highly Cited
2005
Highly Cited
2005
Red wine amino acids and volatile compounds were analyzed before and after malolactic fermentation carried out by four different… Expand
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Review
2004
Review
2004
Two key groups of organisms are involved in the production of red, white, and sparkling wine. The yeasts, typically strains of… Expand
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Review
2003
Review
2003
  • G. Fleet
  • International journal of food microbiology
  • 2003
  • Corpus ID: 6909208
Wine is the product of complex interactions between fungi, yeasts and bacteria that commence in the vineyard and continue… Expand
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Highly Cited
2003
Highly Cited
2003
The ability of four commercial preparations of Oenococcus oeni lactic acid bacteria (EQ 54, Lalvin OSU, Uvaferm Alpha, and Lalvin… Expand
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Highly Cited
2002
Highly Cited
2002
Under traditional wine-making conditions, this work examines the beta-glycosidic activity of Oenococcus oeni on glycosylated… Expand
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Highly Cited
1999
Highly Cited
1999
Changes in phenolics (anthocyanins, flavonols, tartaric esters, and total phenolics) during ripening of grapes and in phenolics… Expand
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Highly Cited
1999
Highly Cited
1999
ABSTRACT During malolactic fermentation in wine by Oenococcus oeni, the degradation of citric acid was delayed compared to the… Expand
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Highly Cited
1999
Highly Cited
1999
The effect of malolactic fermentation (MLF) on the volatile composition of red wines was studied by inoculation with selected… Expand
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Highly Cited
1986
Highly Cited
1986
Commercially produced red wines were adjusted to pH 3.0, 3.2, 3.5, 3.7, or 4.0 and examined during and after malolactic… Expand
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