Improvement of Cencibel Red Wines by Oxygen Addition after Malolactic Fermentation: Study on Color-Related Phenolics, Volatile Composition, and Sensory Characteristics

2012 ◽  
Vol 60 (23) ◽  
pp. 5962-5973 ◽  
Author(s):  
Maria Jesús Cejudo-Bastante ◽  
Isidro Hermosín-Gutiérrez ◽  
Maria Soledad Pérez-Coello
Keyword(s):  
Malolactic Fermentation ◽  
Sensory Characteristics ◽  
Red Wines ◽  
Volatile Composition ◽  
Oxygen Addition

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

Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part II: Merlot wines

2011 ◽  
Vol 124 (3) ◽  
pp. 738-748 ◽  
Author(s):  
María Jesús Cejudo-Bastante ◽  
Isidro Hermosín-Gutiérrez ◽  
María Soledad Pérez-Coello
Keyword(s):  
Sensory Characteristics ◽  
Red Wines ◽  
Volatile Composition

Partial Dealcoholization of Red Wines by Membrane Contactor Technique: Effect on Sensory Characteristics and Volatile Composition

2012 ◽  
Vol 6 (9) ◽  
pp. 2289-2305 ◽  
Author(s):  
Maria T. Lisanti ◽  
Angelita Gambuti ◽  
Alessandro Genovese ◽  
Paola Piombino ◽  
Luigi Moio
Keyword(s):  
Sensory Characteristics ◽  
Membrane Contactor ◽  
Red Wines ◽  
Volatile Composition ◽  
Technique Effect

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

Combined Effects of Prefermentative Skin Maceration and Oxygen Addition of Must on Color-Related Phenolics, Volatile Composition, and Sensory Characteristics of Airén White Wine

2011 ◽  
Vol 59 (22) ◽  
pp. 12171-12182 ◽  
Author(s):  
María Jesús Cejudo-Bastante ◽  
Lucía Castro-Vázquez ◽  
Isidro Hermosín-Gutiérrez ◽  
María Soledad Pérez-Coello
Keyword(s):  
White Wine ◽  
Sensory Characteristics ◽  
Combined Effects ◽  
Volatile Composition ◽  
Oxygen Addition

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
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