caa a22 4500 463157184 CHVBK 20180406164737.0 cr unu---uuuuu 170326e20070401xx s 000 0 eng 10.1007/s00217-006-0365-2 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0365-2 Malolactic fermentation in four varieties of sea buckthorn ( Hippophaë rhamnoides L.) [Elektronische Daten] [Katja Tiitinen, Marjatta Vahvaselkä, Simo Laakso, Heikki Kallio] Malolactic fermentation (MLF) used in winemaking was applied to four varieties of sea buckthorn (Hippophaë rhamnoides L.). Sensory properties and chemical components of fermented and unfermented juices were studied in order to see whether the MLF can have an effect on sensory quality of sea buckthorn and if there are differences between varieties. The juices were inoculated with unadapted Oenococcus oeni at a cell density of 109CFU/mL and the fermentation was performed over 18h at 28°C. The fermentation decreased sourness and astringency in the samples, and fruity flavor as well as fermented flavor were increased. However, the ML reaction was different between the varieties. The size of the reaction was not proportional to the initial pH or malic acid content of the juice. Larger the ML reaction, more changes were observed in the sensory properties. Springer-Verlag, 2006 Fruit acids nationallicence Hippophaë rhamnoides L nationallicence Malolactic fermentation (MLF) nationallicence Sensory quality nationallicence Variety nationallicence CFU : Colony forming unit nationallicence MLF : Malolactic fermentation nationallicence PC : Principal component nationallicence PCA : Principal component analysis nationallicence PLS : Partial least squares regression nationallicence TMS : Trimethylsilyl nationallicence Tiitinen Katja Department of Biochemistry and Food Chemistry, University of Turku, 20014, Turku, Finland aut Vahvaselkä Marjatta Laboratory of Biochemistry and Microbiology, Helsinki University of Technology, 02015 TKK, Helsinki, Finland aut Laakso Simo Laboratory of Biochemistry and Microbiology, Helsinki University of Technology, 02015 TKK, Helsinki, Finland aut Kallio Heikki Department of Biochemistry and Food Chemistry, University of Turku, 20014, Turku, Finland aut European Food Research and Technology Springer-Verlag 224/6(2007-04-01), 725-732 1438-2377 224:6<725 2007 224 217 https://doi.org/10.1007/s00217-006-0365-2 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0365-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Tiitinen Katja Department of Biochemistry and Food Chemistry, University of Turku, 20014, Turku, Finland aut NATIONALLICENCE 700 1- Vahvaselkä Marjatta Laboratory of Biochemistry and Microbiology, Helsinki University of Technology, 02015 TKK, Helsinki, Finland aut NATIONALLICENCE 700 1- Laakso Simo Laboratory of Biochemistry and Microbiology, Helsinki University of Technology, 02015 TKK, Helsinki, Finland aut NATIONALLICENCE 700 1- Kallio Heikki Department of Biochemistry and Food Chemistry, University of Turku, 20014, Turku, Finland aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/6(2007-04-01), 725-732 1438-2377 224:6<725 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer