Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Ch...
Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine
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Switzerland: MDPI AG
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English
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Switzerland: MDPI AG
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Malolactic fermentation (MLF) is a biological process that, in addition to deacidifying, also improves biological stability and changes the chemical and sensorial characteristics of wines. However, multiple biotic and abiotic factors, present in must and wine, make the onset and completion of MLF by indigenous malolactic bacteria or added commercia...
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Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine
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TN_cdi_doaj_primary_oai_doaj_org_article_98971e5ba51c414bb6718b24c3dd530d
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_98971e5ba51c414bb6718b24c3dd530d
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ISSN
2076-2607
E-ISSN
2076-2607
DOI
10.3390/microorganisms8040516
