Properties of Wine Lactic Acid Bacteria: Their Potential Enological Significance

Yeast and bacterial modulation of wine aroma and flavour

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

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Malolactic fermentation in wine - beyond deacidification

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The physiology and biochemistry of the proteolytic system in lactic acid bacteria

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

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Linking wine lactic acid bacteria diversity with wine aroma and flavour

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Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification

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Oenococcus oeni and malolactic fermentation – moving into the molecular arena

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Some roles of malic acid in the malolactic fermentation in wine making

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Leuconostoc oenos and malolactic fermentation in wine: a review

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Malolactic fermentation: The ABC’s of MLF

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Changes in the Concentration of Yeast-Derived Volatile Compounds of Red Wine during Malolactic Fermentation with Four Commercial Starter Cultures ofOenococcus oeni

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Environmental Stress Response in Wine Lactic Acid Bacteria: BeyondBacillus subtilis

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Inhibitory effect of sulfur dioxide and other stress compounds in wine on the ATPase activity of Oenococcus oeni

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Ability of Lactic Acid Bacteria to Produce Volatile Phenols

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Measures to improve wine malolactic fermentation

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Lactobacillus plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook

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Emerging trends in the application of malolactic fermentation

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Wine and Brandy

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Electrogenic L-malate transport by Lactobacillus plantarum: a basis for energy derivation from malolactic fermentation

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Biochemical characterisation of the esterase activities of wine lactic acid bacteria

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The combination effect of pH, SO 2 , ethanol and temperature on the growth of Leuconostoc oenos

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Esterase activity of lactic acid bacteria isolated from malolactic fermentation of red wines

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The effect of hydroxycinnamic acids on the growth of wine‐spoilage lactic acid bacteria

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The use of alternative technologies to develop malolactic fermentation in wine

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The Genera Pediococcus and Tetragenococcus

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

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Synthesis of fruity ethyl esters by acyl coenzyme A: alcohol acyltransferase and reverse esterase activities inOenococcus oeniandLactobacillus plantarum

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Role ofPediococcusin winemaking

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Application of 13 C Nuclear Magnetic Resonance To Elucidate the Unexpected Biosynthesis of Erythritol by Leuconostoc oenos

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Malolactic Fermentation—Theoretical Advances and Practical Considerations

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Distribution of Oenococcus oeni populations in natural habitats

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Selection criteria and tools for malolactic starters development: an update

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Malolactic Fermentation in Wine withLactobacillus caseiCells Immobilized on Delignified Cellulosic Material

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Oenococcus oeni Lifestyle Modulates Wine Volatilome and Malolactic Fermentation Outcome

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Bacteria Important during Winemaking

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The genus Pediococcus

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Oenococcus oeni and the genomic era

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Variability in gene content and expression of the thioredoxin system in Oenococcus oeni

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Lipolytic Activity of Lactic Acid Bacteria Isolated from Turkish Pastırma

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Detection of Red Wine Faults over Time with Flash Profiling and the Electronic Tongue

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Aromatic compounds released from natural precursors by selected Oenococcus oeni strains during malolactic fermentation

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New Malolactic Bacteria Strains Isolated from Wine Microbiota: Characterization and Technological Properties

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