Biogenic amines in wine: gene transcription as a tool for selection of Oenococcus oeni starter strains
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Summary
Commercial malolactic starters, after careful selection, should be added to the vinification process in order to decrease the formation of biogenic amines, since in the authors' assays the wines that were inoculated with starters present lower amounts of bigenic amines.
- Published
- 2012-01-01
- Cited by
- 0
- References
- 144
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:87513767
References
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- Evaluation of Malolactic Bacteria Isolated from Oregon Wines
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