The Burgundy wines studied for this paper were made with Chardonnay and Pinot noir
grapes harvested in 1991 and 1992 and evaluated in May 1994. When examining the …

Descriptive sensory profiles of Uruguayan Tannat wines following malolactic fermentation
(MLF) with Oenococcus oeni were compared with control wines where MLF was prevented …

Malolactic fermentation was induced in red wine musts of the grape cultivars Marechal Foch,
deChaunac and Chancellor by using the Leuconostoc oenos strains ML-34, PSU-1 and LS …

Chancellor grapes were vinified with Saccharomyces bayanus strains RC 212 or Montrachet
at 15° C and 25° C. Malolactic fermentation (MLF) in wines from each treatment was initiated …

The present study investigated the influences of pH and ethanol on malolactic fermentation
(MLF) and the volatile aroma profile of the subsequent white wines from Riesling and …

In this work, we study two aspects of malolactic fermentation: the use of industrial lactic acid
bacteria starter-cultures in a white Sauvignon wine and the effects of the bacterial activity on …

During malolactic fermentation (MLF), lactic acid bacteria influence aroma and flavor of
wines by the production of volatile metabolites and the modification of aroma compounds …

Malo-lactic fermentation was induced in separate lots of wine by inoculation of each lot with
1 of 6 different lactic acid bacteria isolated from California wines. The bacteria were of …

This study investigated the influence of pH on malolactic fermentation (MLF) in white wines
(adjusted to pH 3.2, 3.4 and 3.8, respectively) from Falanghina grapes and red wines …

Wines were prepared from seven harvests representing six white grape varieties. The must
of each harvest was divided into 3 or 5 equivalent lots. Lots were fermented dry at 16 C from …