Impact of different malolactic fermentation inoculation scenarios on Riesling wine aroma

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Aline Lonvaud‐Funel · Antonie van Leeuwenhoek · 1999 · 468 citations

Agriculture, Food Science, Microbiology +14

Wine Volatile and Amino Acid Composition after Malolactic Fermentation:  Effect of<i>Oenococcus oeni</i>and<i>Lactobacillus plantarum</i>Starter Cultures

María Ángeles Pozo‐Bayón, E. G-Alegría, M. Carmen Polo et al. · Journal of Agricultural and Food Chemistry · 2005 · 195 citations · Full text

Agriculture, Enology, Microbiology +17

Improvement of volatile composition of wines by controlled addition of malolactic bacteria

Sergi Maicas, José Vicente Gil, Isabel Pardo et al. · Food Research International · 1999 · 157 citations

Agriculture, Microbiology, Viticulture +16

Malolactic Fermentation: The ABC’s of MLF

E. Lerm, L. Engelbrecht, Maret du Toit · South African Journal of Enology and Viticulture · 2016 · 146 citations · Full text

Agriculture, Enology, Microbiology +17

Changes in the Concentration of Yeast-Derived Volatile Compounds of Red Wine during Malolactic Fermentation with Four Commercial Starter Cultures of<i>Oenococcus oeni</i>

Maurizio Ugliano, Luigi Moio · Journal of Agricultural and Food Chemistry · 2005 · 142 citations

Agriculture, Enology, Microbiology +17