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Assessment of the impact of the addition of antimicrobial plant extracts to wine: Volatile and phenolic composition

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Wireless real-time monitoring of malolactic fermentation in wine barrels: the Wireless Sensor Bung system

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Fermentation

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Identification of Lactic Acid Bacteria Isolated from Red Wine-making Process

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Taxonomic status of lactic acid bacteria in wine and key characteristics to differentiate species

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Isolation and Characterization of Native Strains ofLeuconostoc oenosfrom Washington State Wines

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Adaptation of two groups ofOenococcus oenistrains to red and white wines: the role of acidity and phenolic compounds

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Characterization of Leuconostoc oenos Isolated from Oregon Wines

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