| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 9441836 | Food Microbiology | 2005 | 7 Pages |
Abstract
This study shows that LAB, especially Å. Åni, are able to interact with wood and form volatile compounds. In laboratory medium, the heating of wood favored bacterial viability more than the simple addition of wood shavings. This is the first demonstration of the capacity of wine Å. Åni to enhance volatile compounds from wood.
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Authors
Gilles de Revel, Audrey Bloem, Monique Augustin, Aline Lonvaud-Funel, Alain Bertrand,