Wine aroma profile modification by Oenococcus oeni strains from Rioja Alavesa region: selection of potential malolactic starters
Iñaki Diez‐Ozaeta, María Lavilla, Félix Amárita
Topics & Concepts
Oenococcus oeniMalolactic fermentationWineAroma of wineAromaFood scienceLinaloolChemistryIsoamyl acetateBiologyBacteriaEssential oilGeneticsLactic acidFermentation and Sensory AnalysisBiochemical and biochemical processesHorticultural and Viticultural Research