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Colour Evaluation of Pinot Noir and Merlot Wines after Malolactic Fermentation Carried out by Oenococcus oeni and Lactobacillus plantarum Patagonian Native Strains

机译：红斑石和梅洛葡萄酒的颜色评价在Oenococcus Oeni和乳杆菌植物巴塔哥拉葵天然菌株中进行的含有乳酸乳酸发酵后的葡萄酒

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N.T. Olguin; L. Delfederico; L. Semorile;
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年度 2020
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1. Colour Evaluation of Pinot Noir and Merlot Wines after Malolactic Fermentation Carried out by Oenococcus oeni and Lactobacillus plantarum Patagonian Native Strains [J] . Olguin N. T., Delfederico L., Semorile L. South African Journal of Enology and Viticulture . 2020,第2期

机译：红斑石和梅洛葡萄酒的颜色评价在Oenococcus Oeni和乳杆菌植物巴塔哥拉葵天然菌株中进行的含有乳酸乳酸发酵后的葡萄酒
2. Influence of Patagonian Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory perception of Pinot Noir wine after malolactic fermentation [J] . Brizuela N. S., Franco-Luesma E., Bravo-Ferrada B. M., Australian Journal of Grape and Wine Research . 2021,第1期

机译：Patagonian Lactiplantibacillus Plantarum和Oenococcus Oeni菌株对寄生虫发酵后黑穗不一葡萄酒感官感知的影响
3. Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains [J] . Brizuela Natalia S., Bravo-Ferrada Barbara M., Angeles Pozo-Bayon Maria, Food research international . 2018,第apra期

机译：巴塔哥尼亚植物乳杆菌和oenococcus oeni菌株引起的黑比诺葡萄酒的挥发性特征变化
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. Genome-Scale Reconstruction of the Metabolic Network in Oenococcus oeni and Its Functional Analysis in Malolactic fermentation [D] . Amengual, Pablo Martín Ca?ón. 2021

机译：欧南悟核心oeni代谢网络的基因组规范重构及其在粘性发酵中的功能分析
6. Advantages of Using Blend Cultures of Native L. plantarum and O. oeni Strains to Induce Malolactic Fermentation of Patagonian Malbec Wine [O] . Natalia S. Brizuela, Bárbara M. Bravo-Ferrada, Yolanda Curilén, -1

机译：利用本地植物乳杆菌和欧氏乳杆菌混合培养物诱导巴塔哥尼亚马尔贝克葡萄酒的乳酸发酵的优势
7. Advantages of Using Blend Cultures of Native L. plantarum and O. oeni Strains to Induce Malolactic Fermentation of Patagonian Malbec Wine [O] . Natalia S. Brizuela, Bárbara M. Bravo-Ferrada, Yolanda Curilén, 2018

机译：利用天然L.Purerarum和O. OENI菌株使用Bland培养的优点，以诱导巴塔哥尼亚马尔贝克葡萄酒的恶性发酵
8. Construction of a Wine Yeast Strain Capable of Malolactic Fermentation [R] . Eccleshall, T. R., Blanding, J. H. 1989

机译：一种能够进行乳酸发酵的葡萄酒酵母菌株的构建

Colour Evaluation of Pinot Noir and Merlot Wines after Malolactic Fermentation Carried out by Oenococcus oeni and Lactobacillus plantarum Patagonian Native Strains

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