Search Results - "Alegría, E. G"

Contribution of Malolactic Fermentation by Oenococcus Oeni and Lactobacillus Plantarum to the Changes in the Nonanthocyanin Polyphenolic Composition of Red Wine by Hernández, T, Estrella, I, Pérez-Gordo, M, Alegría, E. G, Tenorio, C, Moreno-Arribas, M. V

“…The changes in the nonanthocyanin phenolic composition during red wine malolactic fermentation carried out spontaneously and by four different starter cultures…”
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Wine Volatile and Amino Acid Composition after Malolactic Fermentation:  Effect of Oenococcus oeni and Lactobacillus plantarum Starter Cultures by Pozo-Bayón, M. A, G-Alegría, E, Polo, M. C, Tenorio, C, Martín-Álvarez, P. J, Calvo de la Banda, M. T, Ruiz-Larrea, F, Moreno-Arribas, M. V

“…Red wine amino acids and volatile compounds were analyzed before and after malolactic fermentation carried out by four different starter cultures of the…”
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High tolerance of wild Lactobacillus plantarum and Oenococcus oeni strains to lyophilisation and stress environmental conditions of acid pH and ethanol by G-Alegrı́a, Eva, López, Isabel, Ruiz, J.Ignacio, Sáenz, Julio, Fernández, Eva, Zarazaga, Myriam, Dizy, Marta, Torres, Carmen, Ruiz-Larrea, Fernanda

“…A total of 76 Lactobacillus plantarum and Oenococcus oeni wild strains were recovered from traditionally elaborated Spanish red wines and were investigated…”
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Wine Volatile and Amino Acid Composition after Malolactic Fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum Starter Cultures by Pozo-Bayon, MA, Alegria, GE, Polo, M C, Tenorio, C, Martin-Alvarez, P J, de la Banda, MTC, Ruiz-Larrea, F, Moreno-Arribas, M V

“…Red wine amino acids and volatile compounds were analyzed before and after malolactic fermentation carried out by four different starter cultures of the…”
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