This review focuses on the considerable amount of research directed at defining the
accumulation of esters during fermentation and their contribution to aromas in foods and …

Various supports and immobilization techniques have been proposed and tested for
application in wine-making, cider-making, brewing, distillates, potable alcohol and novel …

Written at a level comprehensible to non-experts, this handbook covers the current state of
encapsulation and controlled released technologies, presenting the fundamental processes …

Malolactic fermentation (MLF) in wine is a secondary fermentation that usually occurs at the
end of alcoholic fermentation by yeasts, although it sometimes occurs earlier. It is practically …

This volume is an up-to-date reference exploring the history, microorganisms, quality
assurance, and manufacture of fermented food products derived from animal sources. The …

Lactic acid bacteria are important in enology since they undergo the malolactic fermentation,
a process which main effect is the reduction of wine acidity and is almost indispensable in …

Red wine amino acids and volatile compounds were analyzed before and after malolactic
fermentation carried out by four different starter cultures of the species Oenococcus oeni and …

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 …

The fermentation of grape must and the production of premium quality wines are a complex
biochemical process that involves the interactions of enzymes from many different microbial …

Malolactic fermentation (MLF) is the bacterial‐driven decarboxylation of L‐malic acid to L‐
lactic acid and carbon dioxide, and brings about deacidification, flavour modifications and …