Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release

Article

Abstract: Lactobacillus plantarum strains have resistance mechanisms that enable them to survive and prolifera

Palabras claves:

Co-inoculation, Functional starter culture, Grape aroma hydrolytic activity, Lactobacillus plantarum, Wine malolactic fermentation

Autores:

Almudena García-Ruiz, Bartolome B., Iorizzo M., Lombardi S.J., Moreno-Arribas M.V., Muñoz-González C., Testa B.

Fuentes:

scopus