ScholarLens Back to search
2020•Food Research InternationalRequires access

Evaluating the effect of using non-Saccharomyces on Oenococcus oeni and wine malolactic fermentation

Núria Ferrando, Isabel Araque, Alba Ortís, Gabriel Thornes, J. Bautista‐Gallego, Albert Bordons, Cristina Reguant

Open publisher page 39 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 39 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Oenococcus oeni, Malolactic fermentation, Torulaspora delbrueckii, Wine, Winemaking, Food science, Saccharomyces, Aroma of wine

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Evaluating the effect of using non-Saccharomyces on Oenococcus oeni and wine malolactic fermentation — Research Paper | ScholarLens