Pregledni rad
Malolactic fermentation in wine
Tomislav Plavša
; Institut za poljoprivredu i turizam Poreč
Puni tekst: hrvatski pdf 439 Kb
str. 70-79
preuzimanja: 414
citiraj
APA 6th Edition
Plavša, T. (2010). Malolactic fermentation in wine. Glasnik Zaštite Bilja, 33 (6), 79-79. Preuzeto s https://hrcak.srce.hr/index.php/163331
MLA 8th Edition
Plavša, Tomislav. "Malolactic fermentation in wine." Glasnik Zaštite Bilja, vol. 33, br. 6, 2010, str. 79-79. https://hrcak.srce.hr/index.php/163331. Citirano 06.12.2024.
Chicago 17th Edition
Plavša, Tomislav. "Malolactic fermentation in wine." Glasnik Zaštite Bilja 33, br. 6 (2010): 79-79. https://hrcak.srce.hr/index.php/163331
Harvard
Plavša, T. (2010). 'Malolactic fermentation in wine', Glasnik Zaštite Bilja, 33(6), str. 79-79. Preuzeto s: https://hrcak.srce.hr/index.php/163331 (Datum pristupa: 06.12.2024.)
Vancouver
Plavša T. Malolactic fermentation in wine. Glasnik Zaštite Bilja [Internet]. 2010 [pristupljeno 06.12.2024.];33(6):79-79. Dostupno na: https://hrcak.srce.hr/index.php/163331
IEEE
T. Plavša, "Malolactic fermentation in wine", Glasnik Zaštite Bilja, vol.33, br. 6, str. 79-79, 2010. [Online]. Dostupno na: https://hrcak.srce.hr/index.php/163331. [Citirano: 06.12.2024.]
Puni tekst: engleski pdf 439 Kb
str. 79-79
preuzimanja: 3.217
citiraj
APA 6th Edition
Plavša, T. (2010). Malolactic fermentation in wine. Glasnik Zaštite Bilja, 33 (6), 79-79. Preuzeto s https://hrcak.srce.hr/index.php/163331
MLA 8th Edition
Plavša, Tomislav. "Malolactic fermentation in wine." Glasnik Zaštite Bilja, vol. 33, br. 6, 2010, str. 79-79. https://hrcak.srce.hr/index.php/163331. Citirano 06.12.2024.
Chicago 17th Edition
Plavša, Tomislav. "Malolactic fermentation in wine." Glasnik Zaštite Bilja 33, br. 6 (2010): 79-79. https://hrcak.srce.hr/index.php/163331
Harvard
Plavša, T. (2010). 'Malolactic fermentation in wine', Glasnik Zaštite Bilja, 33(6), str. 79-79. Preuzeto s: https://hrcak.srce.hr/index.php/163331 (Datum pristupa: 06.12.2024.)
Vancouver
Plavša T. Malolactic fermentation in wine. Glasnik Zaštite Bilja [Internet]. 2010 [pristupljeno 06.12.2024.];33(6):79-79. Dostupno na: https://hrcak.srce.hr/index.php/163331
IEEE
T. Plavša, "Malolactic fermentation in wine", Glasnik Zaštite Bilja, vol.33, br. 6, str. 79-79, 2010. [Online]. Dostupno na: https://hrcak.srce.hr/index.php/163331. [Citirano: 06.12.2024.]
Sažetak
Malolactic fermentation (MLF) is the biological process of wine deacidification where dicarboxylic L-malic acid is converted to monocarboxylic L-lactic acid and carbon (IV)-oxide. MLF is carried out by lactic acid bacteria (LAB) belonging to three genera: Oenocossus, Pediococcus and Lactobacillus.
The growth of LAB and their metabolism in wine is affected by various physico-chemical factors such as pH, temperature, concentration of sulfur (IV)-oxide and ethanol. Complex and diverse metabolic activity of LAB during the MLF can affect the wine quality positively (reduced acidity, aroma and taste modification, microbiological stability) or negatively (changes in odor, color and formation of amines).
Ključne riječi
malolactic fermentation; lactic acid bacteria; wine
Hrčak ID:
163331
URI
https://hrcak.srce.hr/163331
Datum izdavanja:
14.12.2010.
Podaci na drugim jezicima:
hrvatski
Posjeta: 4.994
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