(Q34609653)

3 August 2017

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title

A review: malolactic fermentation in wine -- beyond deacidification (English)

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3 August 2017

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Liu SQ

1

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3 August 2017

publication date

1 January 2002

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Journal of Applied Microbiology

3 August 2017

published in

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3 August 2017

volume

92

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3 August 2017

issue

4

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3 August 2017

page(s)

589-601

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Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organic compounds

3 August 2017

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21 January 2018

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Knockout of the p-coumarate decarboxylase gene from Lactobacillus plantarum reveals the existence of two other inducible enzymatic activities involved in phenolic acid metabolism

21 January 2018

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Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation

21 January 2018

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Gas chromatographic analysis of total fatty acids in cider

21 January 2018

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Peptidases and amino acid catabolism in lactic acid bacteria.

21 January 2018

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Histidine carboxylase of Leuconostoc oenos 9204: purification, kinetic properties, cloning and nucleotide sequence of the hdc gene

21 January 2018

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Proposal to reclassify Leuconostoc oenos as Oenococcus oeni [corrig.] gen. nov., comb. nov..

21 January 2018

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Microbial and biochemical spoilage of foods: an overview

21 January 2018

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Carbohydrate metabolism in lactic acid bacteria

21 January 2018

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Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine

21 January 2018

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The proteolytic systems of lactic acid bacteria

21 January 2018

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Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates

21 January 2018

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Lactic acid bacteria in the quality improvement and depreciation of wine

21 January 2018

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The use of alternative technologies to develop malolactic fermentation in wine.

21 January 2018

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The citrate metabolic pathway in Leuconostoc mesenteroides: expression, amino acid synthesis, and alpha-ketocarboxylate transport

21 January 2018

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Anthocyanins in grapes and grape products

21 January 2018

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Kinetics of the arginine metabolism of malolactic wine lactic acid bacteria Lactobacillus buchneri CUC-3 and Oenococcus oeni Lo111.

21 January 2018

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Growth and arginine metabolism of the wine lactic acid bacteria Lactobacillus buchneri and Oenococcus oeni at different pH values and arginine concentrations

21 January 2018

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Ethyl carbamate in fermented beverages and foods. I. Naturally occurring ethylcarbamate

21 January 2018

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The physiology and biochemistry of the proteolytic system in lactic acid bacteria

21 January 2018

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Significance of pantothenate for glucose fermentation by Oenococcus oeni and for suppression of the erythritol and acetate production.

21 January 2018

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A study into the role of L-aspartic acid on the metabolism of L-malic acid and D-glucose by Oenococcus oeni

21 January 2018

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Pathway and regulation of erythritol formation in Leuconostoc oenos

21 January 2018

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Monitoring ester formation in grape juice fermentations using solid phase microextraction coupled with gas chromatography-mass spectrometry.

21 January 2018

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Sulfur metabolism in bacteria associated with cheese

21 January 2018

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A preliminary search for anthocyanin-β-D-glucosidase activity in non-Saccharomyceswine yeasts

21 January 2018

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Influence of phenolic compounds on the physiology of OEnococcus oeni from wine

21 January 2018

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10.1046/J.1365-2672.2002.01589.X

21 January 2018

Identifiers

DOI

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3 August 2017

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