Mixed malolactic co-culture (Lactobacillus plantarum and Oenococcus oeni) with compatible Saccharomyces influences the polyphenolic, volatile and sensory profile of Shiraz wine
Apramita Devi, K. A. Anu‐Appaiah
Topics & Concepts
Oenococcus oeniMalolactic fermentationFood scienceWineAroma of wineLactobacillus plantarumStarterYeastChemistrySensory analysisFermentationBiologyLactic acidBacteriaBiochemistryGeneticsFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesHorticultural and Viticultural Research