Impact of malolactic fermentation on the volatile composition of Turkish Kalecik karası red wines

2018 ◽  
Vol 125 (1) ◽  
pp. 92-99 ◽  
Author(s):  
Z.D. Celik ◽  
T. Cabaroglu ◽  
S. Krieger-Weber
Keyword(s):  
Malolactic Fermentation ◽  
Red Wines ◽  
Volatile Composition

Volatile composition of Bobal red wines subjected to alcoholic/malolactic fermentation with oak chips

LWT ◽  
2014 ◽  
Vol 55 (2) ◽  
pp. 586-594 ◽  
Author(s):  
E. Gómez García-Carpintero ◽  
E. Sánchez-Palomo ◽  
M.A. González Viñas
Keyword(s):  
Malolactic Fermentation ◽  
Red Wines ◽  
Volatile Composition ◽  
Oak Chips

Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation

2007 ◽  
Vol 226 (6) ◽  
pp. 1485-1493 ◽  
Author(s):  
Miriam Ortega Heras ◽  
M. Dolores Rivero-Pérez ◽  
Silvia Pérez-Magariño ◽  
Carlos González-Huerta ◽  
Mª Luisa González-Sanjosé
Keyword(s):  
Malolactic Fermentation ◽  
Red Wines ◽  
Volatile Composition ◽  
Oak Barrels

scholarly journals Torulaspora delbrueckii promotes malolactic fermentation in high polyphenolic red wines

LWT ◽  
2021 ◽  
pp. 111777
Author(s):  
Aitor Balmaseda ◽  
Nicolas Rozès ◽  
Albert Bordons ◽  
Cristina Reguant
Keyword(s):  
Malolactic Fermentation ◽  
Red Wines ◽  
Torulaspora Delbrueckii

Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation

2013 ◽  
Vol 29 (9) ◽  
pp. 1537-1549 ◽  
Author(s):  
Bárbara Mercedes Bravo-Ferrada ◽  
Axel Hollmann ◽  
Lucrecia Delfederico ◽  
Danay Valdés La Hens ◽  
Adriana Caballero ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Malolactic Fermentation ◽  
Starter Cultures ◽  
Red Wines ◽  
Selection Of

scholarly journals Results Concerning the Evolution of Bacterial Population during the Malolactic Fermentation

1970 ◽  
Vol 66 (2) ◽  
Author(s):  
Ionel POPESCU-MITROI ◽  
Marin GHEORGHIŢĂ ◽  
Felicia STOICA
Keyword(s):  
Bacterial Population ◽  
Alcoholic Fermentation ◽  
Malolactic Fermentation ◽  
Bacterial Density ◽  
Red Wines ◽  
Decline Phase ◽  
Population Evolution ◽  
Counting Methods ◽  
Direct Counting ◽  
Lactic Bacteria

During this experiment, the evolution of inner lactic bacteria microflora was monitored, during a spontaneous and conducted malolactic fermentation developed in the fall of the year 2006 at red wines obtained in Minis – Maderat wine yard. Thereby was monitored the bacterial population evolution, immediately after finishing the alcoholic fermentation (before developing the malolactic fermentation), through standard cultural method and through direct counting methods (counting with Thoma board and counting through Breed method). Results show that wines, at the end of alcoholic fermentation present bacterial loads between 102 and 104 cells/ml, after which in the exponential growing phase of the lactic bacteria registered at 5 days after sowing the selected malolactic bacteria, the bacterial density of wines to grow to 106 – 107 cells/ml, and at the end of malolactic fermentation, which matches the decline phase of lactic bacteria, the bacterial density of wines to get back to 105 cells/ml.

Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines

2012 ◽  
Vol 134 (2) ◽  
pp. 851-863 ◽  
Author(s):  
E. Gómez García-Carpintero ◽  
M.A. Gómez Gallego ◽  
E. Sánchez-Palomo ◽  
M.A. González Viñas
Keyword(s):  
Malolactic Fermentation ◽  
Alternative Technique ◽  
Red Wines ◽  
Oak Chips

Factors affecting the induction of malolactic fermentation in red wines withLeuconostoc oenos

1988 ◽  
Vol 64 (5) ◽  
pp. 421-428 ◽  
Author(s):  
D. Wibowo ◽  
G.H. Fleet ◽  
T.H. Lee ◽  
R.E. Eschenbruch
Keyword(s):  
Malolactic Fermentation ◽  
Red Wines ◽  
Factors Affecting

Influence of malolactic fermentation, postfermentative treatments and ageing with lees on nitrogen compounds of red wines

2007 ◽  
Vol 103 (2) ◽  
pp. 572-581 ◽  
Author(s):  
Juan M. Alcaide-Hidalgo ◽  
M. Victoria Moreno-Arribas ◽  
Pedro J. Martín-Álvarez ◽  
M. Carmen Polo
Keyword(s):  
Malolactic Fermentation ◽  
Nitrogen Compounds ◽  
Red Wines
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