MANAGEMENT OF MALOLACTIC FERMENTATION AND INFLUENCE ON CHEMICAL COMPOSITION OF AGLIANICO RED WINES

• Main Authors: S. Suriano (Author), M. Savino (Author), T. Basile (Author), L. Tarricone (Author), D. Di Gennaro (Author)
• Format: Knjiga
• Izdano: Chiriotti Editori, 2015-09-01T00:00:00Z.
• Teme: article
• Online dostop: Connect to this object online.

A study has been carried out to determine the effects of lactic acid bacteria inoculation time on the fundamental components, procyanidins and biogenic amines content of Aglianico wines produced in Apulia region. Three different malolactic fermentation (MLF) techniques were compared: the co-inoculat...