Grapes have a complex microbial ecology including filamentous fungi, yeasts and bacteria
with different physiological characteristics and effects upon wine production. Some species …

Deacidification of wines by malolactic fermentation (MLF) is an essential step in the
production of most red, many white and some sparkling base wines. While this secondary …

The aim of this study was to characterize the flavor profiles of 14 commercial apple ciders
from the United Kingdom and Scandinavian region. The flavor properties were established …

Malolactic fermentation (MLF) is a secondary fermentation in wine that usually takes place
during or at the end of alcoholic fermentation. Lactobacillus plantarum is able to conduct …

Malolactic fermentation (MLF) is an integral step in red winemaking, which in addition to
deacidifying wine can also influence the composition of volatile fermentation-derived …

Elucidating the driving mechanism of microbial community succession during pepper
fermentation contributes to establishing efficient fermentation regulation strategies. This …

This study aimed to explore effects of indica rice addition, rice soaking time and rice soup
addition on total sugar and alcohol content of semi-dry Hakka rice wine (HRW) and compare …

Malolactic fermentation (MLF) is an integral step in red winemaking that results in a
decrease in acidity and can also influence additional wine quality parameters. This study …

Abstract Background and Aims: This study investigated the interactive effects of malolactic
bacterial strain, pre‐malolactic fermentation (MLF) pH value and wine matrix/style on …

Wine is a globally produced, marketed and consumed alcoholic beverage, which is valued
for its aromatic and qualitative complexity and variation. These properties are partially …