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malolactic fermentation

  • Open Access
    Autochthonous Oenococcus oeni Strain to Avoid Histamine Formation in Red Wines: A Study in Real Winemaking Conditions
    Silvia Pérez-Magariño, Estela Cano-Mozo, Clara Albors, Antonio Santos, Eva Navascués
    Am J Enol Vitic.  April 2021  72: 170-180;  published ahead of print December 29, 2020 ; DOI: 10.5344/ajev.2020.20010
  • You have accessRestricted access
    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.  January 2021  72: 56-63;  published ahead of print October 09, 2020 ; DOI: 10.5344/ajev.2020.20021
  • You have accessRestricted access
    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.  April 2020  71: 157-165;  published ahead of print January 29, 2020 ; DOI: 10.5344/ajev.2019.19061
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    Influence of Oenococcus oeni and Brettanomyces bruxellensis on Hydroxycinnamic Acids and Volatile Phenols of Aged Wine
    Mikkel Gulmann Madsen, Nathalia Kruse Edwards, Mikael Agerlin Petersen, Lucky Mokwena, Jan Hendrik Swiegers, Nils Arneborg
    Am J Enol Vitic.  January 2017  68: 23-29;  published ahead of print August 17, 2016 ; DOI: 10.5344/ajev.2016.16015
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    Effects of Co-Inoculation on Wine-Quality Attributes of the High-Acid, Red Hybrid Variety Chambourcin
    Laura J. Homich, Joshua A. Scheinberg, Ryan J. Elias, Denise M. Gardner
    Am J Enol Vitic.  April 2016  67: 245-250;  published ahead of print January 05, 2016 ; DOI: 10.5344/ajev.2015.15084
  • You have accessRestricted access
    Impact of Oenococcus oeni on Wine Hydroxycinnamic Acids and Volatile Phenol Production by Brettanomyces bruxellensis
    Stuart Chescheir, David Philbin, James P. Osborne
    Am J Enol Vitic.  August 2015  66: 357-362;  published ahead of print April 23, 2015 ; DOI: 10.5344/ajev.2015.14108
  • You have accessRestricted access
    Loss of Pinot noir Wine Color and Polymeric Pigment after Malolactic Fermentation and Potential Causes
    Tresider R. Burns, James P. Osborne
    Am J Enol Vitic.  May 2015  66: 130-137;  published ahead of print October 30, 2014 ; DOI: 10.5344/ajev.2014.14061
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    Impact of Malolactic Fermentation on the Color and Color Stability of Pinot noir and Merlot Wine
    Tresider R. Burns, James P. Osborne
    Am J Enol Vitic.  September 2013  64: 370-377;  published ahead of print June 03, 2013 ; DOI: 10.5344/ajev.2013.13001

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