Non-anthocyanin polyphenolic transformation by native yeast and bacteria co-inoculation strategy during vinification.
Apramita DeviKodira Muthanna ArchanaPanikuttria Kuttappa BhavyaKonerira Aiyappaa Anu-AppaiahPublished in: Journal of the science of food and agriculture (2017)
The results of the present study demonstrate that the phenolic compounds are not drastically affected by metabolic activities of malolactic bacteria during co-inoculation and, hence, are equally suitable for wine fermentation. © 2017 Society of Chemical Industry.
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