PERSONAL DE APOYO
MATURANO Ramona Del Carmen
capítulos de libros
Título:
Malic acid fermentation: Influence and applications in winemaking
Autor/es:
SAGUIR FABIANA M.; RIVERO LUCIANA; RODRIGUEZ VAQUERO MARIA JOSÉ; MATURANO CARMEN
Libro:
A closer look at grapes, wines and winemaking
Editorial:
Nova Science Publisher
Referencias:
Lugar: New York; Año: 2018; p. 203 - 222
Resumen:
Wine is one of the oldest products where microbiological processes contribute significantly to the overall quality of the product.Lactic acid bacteria (LAB) mainly Oenococcus oeni induce malolactic fermentation (MLF)and L-malic acid descarboxylation into L lactic acid, resulting in the wine with a softer mouthfeel.
