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- Sun, Shu Yang; Chen, Ze Xuan; Jin, Cheng Wu
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017
- Oenococcus oeni; acidity; alcoholic fermentation; astringency; biogenic amines; bitterness; cherries; color; lactic acid bacteria; malolactic fermentation; pH; palate; principal component analysis; sensory evaluation; wines
- ... The appropriate choice of lactic acid bacteria starter in malolactic fermentation (MLF) and a reasonable amount of acidity are two important factors that can greatly influence cherry wine's physical, biochemical and the sensory properties. The current work investigated the effect of two bacterial starters (L. plantarum CX19 and O. oeni PN4™), three pH values (3.2, 3.5 and 3.8) after alcoholic ferm ...