The effects of malolactic fermentation and bentonite treatment on the aroma of wines from autochthonous Krstač and Žižak varieties

The effects of malolactic fermentation and bentonite treatment on the aroma of wines from autochthonous Krstač and Žižak varieties

The aim of this study was to investigate the influence of two lactic acid bacteria strains (Lactobacillus plantarum, Oenococcus oeni) and a bentonite treatment on the content of aromatic compounds in wines of the autochthonous grape varieties Krstač and Žižak. Higher alcohols, medium-chain fatty aci...

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Bibliographic Details
Main Authors: Madžgalj Valerija B., Živković Nikolina M., Sofrenić Ivana V., Tešević Vele V., Petrović Aleksandar V.
Format: Article
Language:English
Published: Institute for Food Technology, Novi Sad 2025-01-01
Series:Food and Feed Research
Subjects:
aroma compounds
l. plantarum
o. oeni
bentonite
gc/ms-fid
white wines
Online Access:https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2025/2217-53692501103M.pdf
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