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Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during

Shaoyang Wang1, Siyu Li2, Hongfei Zhao3

  • 1Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, PR China; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, P.O. Box 156, Archerfield BC, QLD 4108, Australia.

Food Research International (Ottawa, Ont.)
|May 9, 2018
PubMed

Keywords:
AcetaldehydeLactobacillus plantarumMalolactic fermentationPyranoanthocyaninsWine color

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