Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge

Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge

Malolactic fermentation conducted by lactic acid bacteria is essential for enhancing wine’s sensory qualities. Although this process can occur spontaneously through the action of native lactic acid bacteria (LAB) from the grapes and cellar, it carries risks such as increased volatile acidity, consum...

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Bibliographic Details
Main Authors: Elizabeth Naiquen Flores, Gabriel Alejandro Rivas, Andrea Cecilia Guillade, Natalia Soledad Brizuela, Marina Edith Navarro, Emma Elizabeth Tymczyszyn, Lucrecia Delfederico, Carolina Fabiana Perez, Liliana Carmen Semorile, Danay Valdes La Hens, Barbara Mercedes Bravo-Ferrada
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Fermentation
Subjects:
malolactic fermentation
innovative starters
sensory analysis
Online Access:https://www.mdpi.com/2311-5637/11/6/337
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