6533b853fe1ef96bd12acd85
RESEARCH PRODUCT
Influence of Patagonian Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory perception of Pinot Noir wine after malolactic fermentation
Null BrizuelaNull Franco-luesmaNull Bravo-ferradaNull Pérez-jiménezNull SemorileNull TymczyszynNull Pozo-bayon0000-0003-2904-14310000-0002-3706-9306subject
0106 biological sciencesLactiplantibacillus plantarumvolatile profileHorticulture01 natural sciencessensory analysis0404 agricultural biotechnology010608 biotechnologyPolitical scienceMalolactic fermentationPict (programming language)chemical compositionwine[SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry Molecular Biology/Biochemistry [q-bio.BM]Oenococcus oenicomputer.programming_languageWinebiologydigestive oral and skin physiologyfood and beverages04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceResearch careerOenococcus oeniHumanitiescomputer[SDV.AEN]Life Sciences [q-bio]/Food and Nutritiondescription
[Background and Aims]: The aim of this work was to study the effect of two Patagonian malolactic starters, Oenococcus oeni UNQOe 73.2 and Lactiplantibacillus plantarum UNQLp 11, on the wine composition and sensory perception after MLF of Pinot Noir wine.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2020-12-13 |