Adsorption and biotransformation of anthocyanin glucosides and quercetin glycosides by Oenococcus oeni and Lactobacillus plantarum in model wine solution.
Apramita DeviAnu-Appaiah Konerira AiyappaaAndrew L WaterhousePublished in: Journal of the science of food and agriculture (2020)
The breakdown and adsorption of the anthocyanin glucosides can help explain the color loss and aroma changes, such as the appearance of syringic and vanillic acid, associated with malolactic fermentation. © 2019 Society of Chemical Industry.
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