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Significance of Brettanomyces and Dekkera during winemaking : a synoptic review
Wine comprises a complex microbial ecology of opportunistic microorganisms, some of which could potentially induce spoilage and result in consequent economic losses under uncontrolled conditions. Yeasts of the genus ...
Malolactic fermentation : the ABC's of MLF
There are two main fermentations associated with the winemaking process. Alcoholic fermentation is conducted by the yeast culture and malolactic fermentation takes place as a result of the metabolic activity of lactic acid ...
Biogenic amines in wine : understanding the headache
The presence of biogenic amines in wine is becoming increasingly important to consumers and producers alike, due to the potential threats of toxicity to humans and consequent trade implications. In the scientific field, ...
Selection and characterisation of Oenococcus oeni and Lactobacillus plantarum South African wine isolates for use as malolactic fermentation starter cultures
(South African Society for Enology and Viticulture, 2011)
This study focused on characterising 23 Oenococcus oeni and 19 Lactobacillus plantarum strains isolated from the South African wine environment for the development of potential commercial malolactic fermentation (MLF) ...
Saccharomyces cerevisiae, non-saccharomyces yeasts and lactic acid bacteria in sequential fermentations : effect on phenolics and sensory attributes of South African syrah wines
(South African Society for Enology and Viticulture, 2017)
Wine consumers predominantly use visual, sensory and textual descriptors as quality/preference indicators to describe olfactory sensations. In this study, different wines were analysed to generate relevant chemical and ...