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2010a,b). During vinification the activity of numerous LAB enzymes (glycosidase and tannase) would be essential to stimulate aroma development. , 2005). , 2008), this practice results in the production of quality red wines (Lonvaud-Funel, 2001). 3. STARTER CULTURES IN VITIVINICULTURE Wine consumers demand wines of high quality, obtained from vineyards and winemaking practices that respect the environment and the typical oenological characteristics representative of those particular regions. , 2002; Pretorius and Høj, 2005).

Environ. Microbiol. 1989 55, 2010–2016. Hernández, T; Estrella, I; Pérez-Gordo, M; Alegría, EG; Tenorio, C; Ruiz Larrea, F. Contribution of malolactic fermentation by Oenococcus oeni Wine Microbiological Processes 45 and Lactobacillus plantarum to the changes in the nonanthocyanin polyphenolic composition of red wine. J. Agric. Food. Chem, 2007 55, 5260-5266. Ivanova, V; Stefova, M; Vojnoski, B; Dörnyei, A; Márk , Dimovska, V; Stafilov, T; Kilár, F. Identification of polyphenolic compounds in red and white grape varieties grown in R.

2012. Dealcoholized red wine decreases systolic and diastolic blood pressure and increases plasma nitric oxide. Circulation Research 111:1065-8. , Andres-Lacueva, C. and Estruch, R. 2012a. Differential effects of polyphenols and alcohol of red wine on the expression of adhesion molecules and inflammatory cytokines related to atherosclerosis: a randomized clinical trial. American Journal of Clinical Nutrition 95:32634. Chow, H. , Garland, L. , Hsu, C. , Vining, D. , Chew, W. , Miller, J. A. et al.

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