Factors influencing the production of volatile phenols by wine lactic acid bacteria

This work aimed to evaluate the effect of certain factors on the production of volatile phenols from the metabolism of p-coumaric acid by lactic acid bacteria (LAB) (Lactobacillus plantarum, L. collinoides and Pediococcus pentosaceus). The studied factors were: pH, L-malic acid concentration, glucos...

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Bibliographic Details
Main Author: Silva, Isa (author)
Other Authors: Campos, Francisco (author), Hogg, Tim (author), Couto, José António (author)
Format: article
Language:eng
Published: 2012
Subjects:
Wine
Lactic acid bacteria
Volatile phenols
p-Coumaric acid
NAD+/NADH balance
Online Access:http://hdl.handle.net/10400.14/7729
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/7729

Internet

http://hdl.handle.net/10400.14/7729

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