Variations in the effect of malolactic fermentation on the chemical and sensory properties of Cabernet Sauvignon wine: interactive influences of Oenococcus oeni strain and wine matrix composition
Article first published online: 2 SEP 2012
© 2012 The Australian Wine Research Institute
Australian Journal of Grape and Wine Research
Volume 18, Issue 3, pages 287–301, October 2012
How to Cite
COSTELLO, P.J., FRANCIS, I.L. and BARTOWSKY, E.J. (2012), Variations in the effect of malolactic fermentation on the chemical and sensory properties of Cabernet Sauvignon wine: interactive influences of Oenococcus oeni strain and wine matrix composition. Australian Journal of Grape and Wine Research, 18: 287–301. doi: 10.1111/j.1755-0238.2012.00196.x
- Issue published online: 23 SEP 2012
- Article first published online: 2 SEP 2012
- Manuscript received: 17 January 2012; Revised manuscript received: 19 April 2012; Accepted: 25 May 2012
Table S1. Attributes used by descriptive sensory panel to rate the effects of malolactic fermentation treatments in Cabernet Sauvignon wines L and C.
Table S2. Concentration of glucose, fructose, organic acids and glycerol at the completion of malolactic fermentation (MLF) in Cabernet Sauvignon wines (a) L and (b) C. Data are means of triplicate ferments ± standard error. Least Significant Difference (LSD(5%)) calculated from standard error difference of strain × pH interaction.
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