Recent studies have shown that mild to moderate iron chlorosis can have positive effects on
grape quality potential, including volatile profile. The main objective of this work was to …

Malolactic fermentation (MLF) usually takes place after the end of alcoholic fermentation
(AF). However, the inoculation of lactic acid bacteria together with yeast starter cultures is a …

Corn cobs, grape skins and grape stems were evaluated as support materials for
immobilization of the lactic acid bacteria Oenococcus oeni. The support materials with …

Low alcohol wines (≤ 10.5% vol) represent novel wine products steadily gaining the
commercial market interest. Considering the technological advancements of immobilized …

The progress of malolactic fermentation in red wines has been monitored by using ultrasonic
techniques. The evolution of ultrasonic velocity of a tone burst 1 MHz longitudinal wave was …

Entrapment of Oenococcus oeni into a polymeric matrix based on polyvinyl alcohol
(PVA)(Lentikats®) was successfully used to get a better development of malolactic …

Bacteria encapsulation to develop malolactic fermentation emerges as a biotechnological
strategy that provides significant advantages over the use of free cells. Two encapsulation …

Saccharomyces cerevisiae yeasts, immobilized by natural adsorption on grape skins, were
used to carry out the alcoholic fermentation step of a winemaking process. The viability of …

The aim of this study was to determine the effect of a submerged culture of “flor” velum yeast
and lysozyme as treatments against bacterial contamination by lactic acid and acetic acid …

The influence of the timing of inoculation (sequential and simultaneous alcoholic
fermentation (AF)/malolactic fermentation (MLF)) on the chemical and sensory properties of …