malolactic fermentation
- You have accessRestricted accessUsing Non-Saccharomyces Yeast to Modify Acidity during Wine Fermentations from Vitis Hybrid Grapes Grown in a Warm RegionView ORCID ProfileAmanda J. Fleming, View ORCID ProfileRenee T. ThrelfallAm J Enol Vitic. 2024 75: 0750004 ; DOI: 10.5344/ajev.2023.23012Amanda J. Fleming1Department of Food Science, University of Arkansas System Division of Agriculture, 2650 N. Young Avenue, Fayetteville, AR 72704.Renee T. Threlfall1Department of Food Science, University of Arkansas System Division of Agriculture, 2650 N. Young Avenue, Fayetteville, AR 72704.
- Open AccessAutochthonous Oenococcus oeni Strain to Avoid Histamine Formation in Red Wines: A Study in Real Winemaking ConditionsSilvia Pérez-Magariño, Estela Cano-Mozo, Clara Albors, Antonio Santos, Eva NavascuésAm J Enol Vitic. 2021 72: 170-180 ; DOI: 10.5344/ajev.2020.20010Silvia Pérez-Magariño1Instituto Tecnológico Agrario de Castilla y León. Consejería de Agricultura y Ganadería. Ctra Burgos Km 119, Finca Zamadueñas. 47071 Valladolid, Spain;Estela Cano-Mozo1Instituto Tecnológico Agrario de Castilla y León. Consejería de Agricultura y Ganadería. Ctra Burgos Km 119, Finca Zamadueñas. 47071 Valladolid, Spain;Clara Albors2Pago de Carraovejas State Winery. Camino de Carraovejas, s/n. 47300 Peñafiel, Valladolid, Spain;Antonio Santos3Department of Genetics, Physiology and Microbiology. Unit of Microbiology. Biology Faculty, Complutense University of Madrid, Madrid, Spain.Eva Navascués2Pago de Carraovejas State Winery. Camino de Carraovejas, s/n. 47300 Peñafiel, Valladolid, Spain;
- You have accessRestricted accessStilbenes Can Impair Malolactic Fermentation with Strains of Oenococcus oeni and Lactobacillus plantarumSabrina Zimdars, Rita Caspers-Weiffenbach, Pascal Wegmann-Herr, Fabian WeberAm J Enol Vitic. 2021 72: 56-63 ; DOI: 10.5344/ajev.2020.20021Sabrina Zimdars1Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany;Rita Caspers-Weiffenbach1Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany;Pascal Wegmann-Herr2Institute for Viticulture and Oenology, DLR Rheinpfalz, Breitenweg 71, D-67435 Neustadt/W, Germany.Fabian Weber1Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany;
- You have accessRestricted accessImpact of Saccharomyces cerevisiae Strain Selection on Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeniVasileios Englezos, Fabrizio Torchio, Paola Vagnoli, Sibylle Krieger-Weber, Kalliopi Rantsiou, Luca CocolinAm J Enol Vitic. 2020 71: 157-165 ; DOI: 10.5344/ajev.2019.19061Vasileios Englezos1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, ItalyFabrizio Torchio2Lallemand Italia, Via Rossini 14/B, 37060 Castel D’Azzano, VR, ItalyPaola Vagnoli2Lallemand Italia, Via Rossini 14/B, 37060 Castel D’Azzano, VR, ItalySibylle Krieger-Weber3Lallemand S.A., Korntal-Münchigen, Germany.Kalliopi Rantsiou1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, ItalyLuca Cocolin1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
- You have accessRestricted accessInfluence of Oenococcus oeni and Brettanomyces bruxellensis on Hydroxycinnamic Acids and Volatile Phenols of Aged WineMikkel Gulmann Madsen, Nathalia Kruse Edwards, Mikael Agerlin Petersen, Lucky Mokwena, Jan Hendrik Swiegers, Nils ArneborgAm J Enol Vitic. 2017 68: 23-29 ; DOI: 10.5344/ajev.2016.16015Mikkel Gulmann Madsen1Chr. Hansen A/S, DK-2970 Hoersholm, Denmark2Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, DenmarkNathalia Kruse Edwards1Chr. Hansen A/S, DK-2970 Hoersholm, DenmarkMikael Agerlin Petersen2Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, DenmarkLucky Mokwena3Central Analytical Facilities, Mass Spectrometry Unit, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South AfricaJan Hendrik Swiegers1Chr. Hansen A/S, DK-2970 Hoersholm, DenmarkNils Arneborg2Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark
- You have accessRestricted accessEffects of Co-Inoculation on Wine-Quality Attributes of the High-Acid, Red Hybrid Variety ChambourcinLaura J. Homich, Joshua A. Scheinberg, Ryan J. Elias, Denise M. GardnerAm J Enol Vitic. 2016 67: 245-250 ; DOI: 10.5344/ajev.2015.15084Laura J. Homich1Department of Food Science, 202 Rodney A. Erickson Food Science Bldg., University Park, PA 16802.Joshua A. Scheinberg1Department of Food Science, 202 Rodney A. Erickson Food Science Bldg., University Park, PA 16802.Ryan J. Elias1Department of Food Science, 202 Rodney A. Erickson Food Science Bldg., University Park, PA 16802.Denise M. Gardner1Department of Food Science, 202 Rodney A. Erickson Food Science Bldg., University Park, PA 16802.
- You have accessRestricted accessImpact of Oenococcus oeni on Wine Hydroxycinnamic Acids and Volatile Phenol Production by Brettanomyces bruxellensisStuart Chescheir, David Philbin, James P. OsborneAm J Enol Vitic. 2015 66: 357-362 ; DOI: 10.5344/ajev.2015.14108Stuart Chescheir1Graduate student, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331David Philbin2Undergraduate student, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331James P. Osborne3Associate Professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331
- You have accessRestricted accessLoss of Pinot noir Wine Color and Polymeric Pigment after Malolactic Fermentation and Potential CausesTresider R. Burns, James P. OsborneAm J Enol Vitic. 2015 66: 130-137 ; DOI: 10.5344/ajev.2014.14061Tresider R. Burns1Graduate Student, Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331James P. Osborne2Associate Professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331
- You have accessRestricted accessImpact of Malolactic Fermentation on the Color and Color Stability of Pinot noir and Merlot WineTresider R. Burns, James P. OsborneAm J Enol Vitic. 2013 64: 370-377 ; DOI: 10.5344/ajev.2013.13001Tresider R. Burns1Graduate Student, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331.James P. Osborne2Associate Professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331.
- You have accessRestricted accessInfluence of Inoculation with Malolactic Bacteria on Volatile Phenols in WinesVincent Gerbaux, Carole Briffox, Ann Dumont, Sibylle KriegerAm J Enol Vitic. 2009 60: 233-235 ; DOI: 10.5344/ajev.2009.60.2.233Vincent Gerbaux1Regional director, 2 Technician, L’Institut Français de la Vigne et du Vin (IFV), 6 rue du 16ème Chasseurs, 21 200 Beaune, France; 3 Enology division, Lallemand, 1620, rue Préfontaine, Montreal, Canada; and 4 R&D wine bacteria manager, Lallemand S.A., 19 rue des Briquetiers 31 702, Blagnac, France.Carole Briffox1Regional director, 2 Technician, L’Institut Français de la Vigne et du Vin (IFV), 6 rue du 16ème Chasseurs, 21 200 Beaune, France; 3 Enology division, Lallemand, 1620, rue Préfontaine, Montreal, Canada; and 4 R&D wine bacteria manager, Lallemand S.A., 19 rue des Briquetiers 31 702, Blagnac, France.Ann Dumont1Regional director, 2 Technician, L’Institut Français de la Vigne et du Vin (IFV), 6 rue du 16ème Chasseurs, 21 200 Beaune, France; 3 Enology division, Lallemand, 1620, rue Préfontaine, Montreal, Canada; and 4 R&D wine bacteria manager, Lallemand S.A., 19 rue des Briquetiers 31 702, Blagnac, France.Sibylle Krieger1Regional director, 2 Technician, L’Institut Français de la Vigne et du Vin (IFV), 6 rue du 16ème Chasseurs, 21 200 Beaune, France; 3 Enology division, Lallemand, 1620, rue Préfontaine, Montreal, Canada; and 4 R&D wine bacteria manager, Lallemand S.A., 19 rue des Briquetiers 31 702, Blagnac, France.