On January 16, 2021, Balmaseda, Aitor; Rozes, Nicolas; Leal, Miguel Angel; Bordons, Albert; Reguant, Cristina published an article.Formula: C8H14O4 The title of the article was Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation. And the article contained the following:
Non-Saccharomyces yeasts have increasingly been used in vinification recently. This is particularly true of Torulaspora delbrueckii and Metschnikowia pulcherrima, which are inoculated before S. cerevisiae, to complete a sequential alc. fermentation This paper aims to study the effects of these two non-Saccharomyces yeasts on malolactic fermentation (MLF) carried out by two strains of Oenococcus oeni, under cellar conditions. Oenol. parameters, and volatile and phenolic compounds were analyzed in wines. The wines were tasted, and the microorganisms identified. In general, non-Saccharomyces created more MLF friendly conditions, largely because of lower concentrations of SO2 and medium chain fatty acids. The most favorable results were observed in wines inoculated with T. delbrueckii, that seemed to promote the development of O. oeni and improve MLF performance. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Formula: C8H14O4
The Article related to oenococcus torulaspora saccharomyces wine malolactic fermentation, malolactic fermentation, non-saccharomyces, oenococcus oeni, wine, Food and Feed Chemistry: Beverages and other aspects.Formula: C8H14O4
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