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Development of organic acids and volatile compounds in cider during malolactic fermentation
cider malolactic fermentation GC-MS volatile components
2014/3/28
The effect of malolactic fermentation (MLF) on the flavour quality of cider was examined. Leuconostoc mesenteroides subsp. mesenteroides Z25 was used to start MLF taking place at 25°C for 12 days afte...
CHANGES IN VOLATILE COMPOSITION OF KRALJEVINA WINES BY CONTROLLED MALOLACTIC FERMENTATION
Kraljevina malolactic fermentation volatile compounds
2010/12/6
The effect of malolactic fermentation (MLF) on the volatile composition of white wines made from autochtonous grape variety Kraljevina was studied by inoculation with selected lactic acid bacteria. At...