2017•Food Research InternationalOpen access

Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains

Natalia S. Brizuela, Bárbara M. Bravo‐Ferrada, María Ángeles Pozo‐Bayón, Liliana Semorile, E. Elizabeth Tymczyszyn

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Key concepts: Oenococcus oeni, Malolactic fermentation, Malic acid, Lactobacillus plantarum, Wine, Food science, Fermentation, Chemistry

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Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains — Research Paper | ScholarLens