The relationships between consumer liking, sensory and chemical attributes of <i>Vitis vinifera</i> L. cv. Pinotage wines elaborated with different <i>Oenococcus oeni</i> starter cultures

Abstract

Although the direct effect of the bacterial starter cultures on wine sensory attributes is difficult to establish, and subject to variation over vintage, the present work suggests that the contribution of LAB starter cultures to wine sensory attributes can influence consumer liking. Selection of an MLF starter culture can thus potentially be used to develop specific wine styles.