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Lactobacillus plantarum

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    Stilbenes Can Impair Malolactic Fermentation with Strains of Oenococcus oeni and Lactobacillus plantarum
    Sabrina Zimdars, Rita Caspers-Weiffenbach, Pascal Wegmann-Herr, Fabian Weber
    Am J Enol Vitic.  2021  72: 56-63  ; DOI: 10.5344/ajev.2020.20021
    Sabrina Zimdars
    1Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany;
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    Rita Caspers-Weiffenbach
    1Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany;
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    Pascal Wegmann-Herr
    2Institute for Viticulture and Oenology, DLR Rheinpfalz, Breitenweg 71, D-67435 Neustadt/W, Germany.
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    Fabian Weber
    1Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany;
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    • For correspondence: fabian.weber@uni-bonn.de
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    Impact of Saccharomyces cerevisiae Strain Selection on Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni
    Vasileios Englezos, Fabrizio Torchio, Paola Vagnoli, Sibylle Krieger-Weber, Kalliopi Rantsiou, Luca Cocolin
    Am J Enol Vitic.  2020  71: 157-165  ; DOI: 10.5344/ajev.2019.19061
    Vasileios Englezos
    1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
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    Fabrizio Torchio
    2Lallemand Italia, Via Rossini 14/B, 37060 Castel D’Azzano, VR, Italy
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    Paola Vagnoli
    2Lallemand Italia, Via Rossini 14/B, 37060 Castel D’Azzano, VR, Italy
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    Sibylle Krieger-Weber
    3Lallemand S.A., Korntal-Münchigen, Germany.
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    Kalliopi Rantsiou
    1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
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    Luca Cocolin
    1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
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    • For correspondence: lucasimone.cocolin@unito.it
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    Influence of Polyphenolic Components of Red Wines on the Microbial Synthesis of Volatile Phenols
    Pascal Chatonnet, Coralie Viala, Denis Dubourdieu
    Am J Enol Vitic.  1997  48: 443-448  ; DOI: 10.5344/ajev.1997.48.4.443
    Pascal Chatonnet
    Seguin Moreau Cooperage (Merpins, F-16103 COGNAC) at Bordeaux Faculty of Enology, 33405 Talence Cedex
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    Coralie Viala
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    Denis Dubourdieu
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    Effects of pH, Temperature, Ethanol, and Malate Concentration on Lactobacillus plantarum and Leuconostoc oenos: Modelling of the Malolactic Activity
    M. E. Guerzoni, M. Sinigaglia, F. Gardini, M. Ferruzzi, S. Torriani
    Am J Enol Vitic.  1995  46: 368-374  ; DOI: 10.5344/ajev.1995.46.3.368
    M. E. Guerzoni
    Dipartimento di Protezione e Valorizzazione Agroalimentare, University of Bologna, Via S. Giacomo 7, 40126 Bologna, Italy
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    M. Sinigaglia
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    F. Gardini
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    M. Ferruzzi
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    S. Torriani
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