Influence of pH and ethanol on malolactic fermentation and volatile aroma compound composition in white wines
C Knoll, S Fritsch, S Schnell, M Grossmann… - LWT-Food Science and …, 2011 - Elsevier
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 …
and the volatile aroma profile of the subsequent white wines from Riesling and …
Impact of different malolactic fermentation inoculation scenarios on Riesling wine aroma
C Knoll, S Fritsch, S Schnell, M Grossmann… - World Journal of …, 2012 - Springer
During malolactic fermentation (MLF), lactic acid bacteria influence wine aroma and flavour
by the production of volatile metabolites and the modification of aroma compounds derived …
by the production of volatile metabolites and the modification of aroma compounds derived …
Genetic screening of lactic acid bacteria of oenological origin for bacteriocin-encoding genes
C Knoll, B Divol, M Du Toit - Food microbiology, 2008 - Elsevier
A total of 330 lactic acid bacteria isolated from South African red wines during alcoholic and
malolactic fermentations and 9 commercial malolactic bacteria starter cultures were …
malolactic fermentations and 9 commercial malolactic bacteria starter cultures were …
Cloning and characterisation of a cystathionine β/γ-lyase from two Oenococcus oeni oenological strains
C Knoll, M Du Toit, S Schnell, D Rauhut… - Applied microbiology and …, 2011 - Springer
Sulphur-containing compounds in wine have been extensively studied because of their
effect on wine flavour and quality. In this study, an enzyme that degrades sulphur-containing …
effect on wine flavour and quality. In this study, an enzyme that degrades sulphur-containing …
Influence of phenolic compounds on activity of nisin and pediocin PA-1
C Knoll, B Divol, M Du Toit - American journal of enology …, 2008 - Am Soc Enol Viticulture
Bacteriocins have been evaluated as biopreservatives in wine. However, in red wine the
phenolic compounds might have negative effects on the activity and stability of bacteriocins and …
phenolic compounds might have negative effects on the activity and stability of bacteriocins and …
Investigation of bacteriocins from lactic acid bacteria and their impact in winemaking
C Knoll - 2007 - scholar.sun.ac.za
Bacteriocins are ribosomally synthesized antimicrobial peptides produced by bacteria and
are active against other bacteria, either in the same species (narrow spectrum) or across …
are active against other bacteria, either in the same species (narrow spectrum) or across …
Detection of SARS-CoV-2 Virus on Stainless-Steel Surfaces: AOAC Performance Tested MethodSM 022102
…, P Meinhardt, E Lorenzen, C Knoll… - Journal of AOAC …, 2021 - academic.oup.com
Background The SureFast ® SARS-CoV-2 PLUS Test is a reverse transcription qPCR (RT-qPCR)
assay for the direct, qualitative detection of novel coronavirus (SARS-CoV-2) RNA …
assay for the direct, qualitative detection of novel coronavirus (SARS-CoV-2) RNA …
[PDF][PDF] Evaluating the influence of stress parameters on Oenococcus oeni and the subsequent volatile aroma composition of white wine
C Knoll - 2011 - core.ac.uk
Knoll C, Fritsch S, Schnell S, Grossmann M, Rauhut D, du Toit M, 2011.“Influence of pH and
ethanol on malolactic fermentation and volatile aroma compound composition in white wines…
ethanol on malolactic fermentation and volatile aroma compound composition in white wines…
[PDF][PDF] MLF–TOOL TO REDUCE ACIDITY AND IMPROVE AROMA UNDER COOL CLIMATE CONDITIONS
…, L ENGELBRECHT, E LERM, D RAUHUT, C KNOLL… - infowine.com
Fermentations, both alcoholic and malolactic, have to be managed differently according to
cool or warm climate conditions as the major factors prevailing in the musts that will impact …
cool or warm climate conditions as the major factors prevailing in the musts that will impact …
[PDF][PDF] CHASING VARIETAL AROMAS: THE IMPACT OF DIFFERENT LACTIC ACID BACTERIA AND MALOLACTIC FERMENTATION SCENARIOS
…, S MALHERBE, M SCHÖLTZ, C KNOLL… - MALOLACTIC …, 2013 - lallemandwine.com
Lactic acid bacteria (LAB) are responsible for malolactic fermentation (MLF), first to degrade
L-malic acid to L-lactic acid, and second to contribute to the wine aroma and flavour by the …
L-malic acid to L-lactic acid, and second to contribute to the wine aroma and flavour by the …