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Effects of Different Techniques of Malolactic Fermentation Induction on Diacetyl Metabolism and Biosynthesis of Selected Aromatic Esters in Cool-Climate Grape Wines

机译：在凉爽气候葡萄葡萄葡萄葡萄葡萄葡萄葡萄葡萄葡萄葡萄葡萄葡萄葡萄葡萄中对羟乙基发酵诱导不同技术对糖基代谢和生物合成的影响

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Małgorzata Lasik-Kurdyś; Małgorzata Majcher; Jacek Nowak;
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1. The application of malolactic fermentation process to create good-quality grape wine produced in cool-climate countries: a review. [J] . Lasik M. European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2013,第6期

机译：苹果酸乳酸发酵工艺在凉爽气候国家生产优质葡萄酒的应用：综述。
2. Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release [J] . Iorizzo Massimo, Testa Bruno, Lombardi Silvia Jane, LWT-Food Science & Technology . 2016,第Null期

机译：适用于葡萄酒苹果酸乳酸发酵和释放葡萄香气的植物乳杆菌的选择和技术潜力
3. Changes in the aromatic composition of Tempranillo wines during spontaneous malolactic fermentation. (Wine: nutrients, bioactive non-nutrients and more.) [J] . Izquierdo Canas PM, Garcia Romero E., Gomez Alonso S., Journal of Food Composition and Analysis . 2008,第8期

机译：自发苹果酸乳酸发酵过程中Tempranillo葡萄酒的芳香成分变化。（葡萄酒：营养物质，非生物活性物质等）。
4. Selection of Oenococcus oeni as starter cultures to induce malolactic fermentation in Nebbiolo wine [C] . Antonella Costantini, Francesca Doria, Enrico Vaudano, International Conference on Environmental, Industrial and Applied Microbiology . 2009

机译：选择Oenococcus Oeni作为起动培养物，以诱导Nebbiolo葡萄酒中的恶性发酵
5. EFFECT OF PH, SULFUR DIOXIDE, INSOLUBLE SOLIDS, AND IMMOBILIZED LEUCONOSTOC OENOS PSU-1 ON THE INDUCTION OF MALOLACTIC FERMENTATION IN TABLE WINES. [D] . LIU, JIM-WEN ROBERT. 1983

机译：PH，二氧化硫，不溶性固体和固定化的Leuconostoc Oenos PSU-1对餐酒中苹果酸乳酸发酵诱导的影响。
6. Effects of Different Techniques of Malolactic Fermentation Induction on Diacetyl Metabolism and Biosynthesis of Selected Aromatic Esters in Cool-Climate Grape Wines [O] . Małgorzata Lasik-Kurdyś, Małgorzata Majcher, Jacek Nowak 2018

机译：苹果酒发酵诱导不同技术对冷气候葡萄酒中二乙酰代谢和某些芳香酯生物合成的影响
7. The application of malolactic fermentation process to create good-quality grape wine produced in cool-climate countries: a review [O] . 2013

机译：苹果乳酸发酵工艺在凉爽气候国家生产优质葡萄酒中的应用

Effects of Different Techniques of Malolactic Fermentation Induction on Diacetyl Metabolism and Biosynthesis of Selected Aromatic Esters in Cool-Climate Grape Wines

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