Practical Implications of Malolactic Fermentation: A Review

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Fermented Foods, Health and the Gut Microbiome

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Yeast Modulation of Wine Flavor

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The ‘buttery’ attribute of wine—diacetyl—desirability, spoilage and beyond

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An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications

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Malolactic fermentation in wine - beyond deacidification

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Hydrolysis of terpenyl glycosides in grape juice and other fruit juices: a review

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Acetic acid bacteria spoilage of bottled red wine—A review

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Microbial Spoilage and Preservation of Wine: Using Weapons from Nature's Own Arsenal – A Review

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Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures—an Overview

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Saccharomyces cerevisiae–Oenococcus oeni interactions in wine: current knowledge and perspectives

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Wine Volatile and Amino Acid Composition after Malolactic Fermentation: Effect ofOenococcus oeniandLactobacillus plantarumStarter Cultures

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16S-ARDRA, a Tool for Identification of Lactic Acid Bacteria Isolated from Grape Must and Wine

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Malic acid in wine: Origin, function and metabolism during vinification

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Lactic acid bacteria in the quality improvement and depreciation of wine.

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Formation of biogenic amines as criteria for the selection of wine yeasts

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Lactic acid bacteria associated with wine grapes from several Australian vineyards

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Metabolic engineering ofSaccharomyces cerevisiae for production of carboxylic acids: current status and challenges

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Effect of protective agents, freezing temperature, rehydration media on viability of malolactic bacteria subjected to freeze-drying

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Improvement of volatile composition of wines by controlled addition of malolactic bacteria

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Leuconostoc oenos and malolactic fermentation in wine: a review

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Control of malolactic fermentation in wine. A review

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Molecular Techniques in the Microbial Ecology of Fermented Foods

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Metagenomic sequencing reveals the relationship between microbiota composition and quality of Chinese Rice Wine

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Malolactic fermentation: The ABC’s of MLF

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Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentation

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Is buttery aroma perception in wines predictable from the diacetyl concentration?

Bartowsky, E. J., Francis, I. L., BELLON, J. R., & Henschke, P. A. (2002) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2002.tb00254.x · Cited by 66 · see citing works

Continuous cider fermentation with co-immobilized yeast and Leuconostoc oenos cells

Nedović, V., Durieuxb, A., Nedervelde, L. V., Rosseels, P., Vandegans, J., Plaisant, A.-M., & Simon, J.-P. (2000) · Enzyme and Microbial Technology · doi:10.1016/s0141-0229(00)00179-4 · Cited by 64 · see citing works

Defined coimmobilization of mixed microorganism cultures

O'Reilly, A. M., & Scott, J. A. (1995) · Enzyme and Microbial Technology · doi:10.1016/0141-0229(94)00103-x · Cited by 63 · see citing works

Colloidal silver complex as an alternative to sulphur dioxide in winemaking

Izquierdo-Cañas, P. M., García‐Romero, E., Huertas-Nebreda, B., & Gómez‐Alonso, S. (2011) · Food Control · doi:10.1016/j.foodcont.2011.06.014 · Cited by 63 · see citing works

Malolactic fermentation and wine flavor improving

Yong-zeng, Q. (2002) · Sino-overseas Grapevine & Wine

Progress on Malolactic Fermentation Study in Wine Production

Zhou, Z. (2010) · Shipin yanjiu yu kaifa

Control of malolactic fermentation in wine. A review

Bauer, R., & Dicks, L. M. T. (2004) · South African Journal of Enology and Viticulture · doi:10.21548/25-2-2141 · Cited by 157 · see citing works

Malolactic fermentation in white wines

Pardo, I., & Ferrer, S. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-823497-6.00016-8 · Cited by 7 · see citing works

Management of Malolactic Fermentation in Warm-Climate Wines: Challenges and Inhibition Strategies

Blackstone, J., & Botezatu, A. (2026) · American Journal of Enology and Viticulture · doi:10.5344/ajev.2026.25053