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 …

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 …

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 …

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 …

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 …

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 …

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 …

[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…

[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 …

[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 …