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Influence of Patagonian Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory perception of Pinot Noir wine after malolactic fermentation
Australian Journal of Grape and Wine Research ( IF 2.5 ) Pub Date : 2020-12-13 , DOI: 10.1111/ajgw.12460 N.S. Brizuela 1 , E. Franco‐Luesma 2 , B.M. Bravo‐Ferrada 1 , M. Pérez‐Jiménez 3 , L. Semorile 1 , E.E. Tymczyszyn 1 , M.A. Pozo‐Bayon 3
Australian Journal of Grape and Wine Research ( IF 2.5 ) Pub Date : 2020-12-13 , DOI: 10.1111/ajgw.12460 N.S. Brizuela 1 , E. Franco‐Luesma 2 , B.M. Bravo‐Ferrada 1 , M. Pérez‐Jiménez 3 , L. Semorile 1 , E.E. Tymczyszyn 1 , M.A. Pozo‐Bayon 3
Affiliation
The aim of this work was to study the effect of two Patagonian malolactic starters, Oenococcus oeni UNQOe 73.2 and Lactiplantibacillus plantarum UNQLp 11, on the wine composition and sensory perception after MLF of Pinot Noir wine.
中文翻译：
巴塔哥尼亚乳酸乳杆菌和oenococcus oeni菌株对苹果酸乳酸发酵后黑比诺葡萄酒的感官知觉的影响
这项工作的目的是研究两种巴塔哥尼亚苹果酸乳酸发酵剂，Oenococcus oeni UNQOe 73.2和植物乳杆菌LQ11，对黑比诺葡萄酒MLF后的葡萄酒成分和感官知觉的影响。
更新日期：2020-12-23
中文翻译：
巴塔哥尼亚乳酸乳杆菌和oenococcus oeni菌株对苹果酸乳酸发酵后黑比诺葡萄酒的感官知觉的影响
这项工作的目的是研究两种巴塔哥尼亚苹果酸乳酸发酵剂，Oenococcus oeni UNQOe 73.2和植物乳杆菌LQ11，对黑比诺葡萄酒MLF后的葡萄酒成分和感官知觉的影响。
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