Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role

Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role

Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbial stability and reduce the acidity of wine. A growing number of studies support the appreciation that LAB can also signi...

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Bibliographic Details
Main Authors: Carla Virdis, Krista Sumby, Eveline Bartowsky, Vladimir Jiranek
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-01-01
Series:Frontiers in Microbiology
Subjects:
MLF
LAB
wine aroma
quality
enzymes
management
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2020.612118/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2020.612118/full

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