POTENTIAL OF PHENOLIC COMPOUNDS FOR CONTROLLING LACTIC ACID BACTERIA GROWTH IN WINE

By A. García-Ruiz, B. Bartolomé, A. Martinez-Rodriguez, Encarnación Pueyo, P. J. Martín-Álvarez, M. Moreno-Arribas. 2008

149 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Pharmacology

View Paper: https://www.semanticscholar.org/paper/2954055e7fedc327f4434939cde51bc87c8d4442

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In Food Science

1. M. Toit
2. L. Engelbrecht
3. E. Lerm

Citations in the corpus

• Malolactic Fermentation: The ABC’s of MLF (2016, background): “García-Ruiz et al. (2008) reported the metabolism by LAB of 100 to 250 mg/L of phenolic compounds before inhibition by concentrations exceeding 500 mg/L. Reguant et al. (2000) found hydroxycinnamic acids to be inhibitory at high concentrations causing MLF to be delayed by ρ-coumaric acid at…”