Inducing malolactic fermentation in wines.

Abstract:

:Malolactic fermentation (MLF) in wine can be accomplished by relying on the natural microflora or by inducing through inoculation of a specific strain(s) of malolactic bacteria, primarily strains of Leuconostoc oenos. Problems with inducing MLF include intrinsic factors of the grape must such as pH, presence of sulfur dioxide, and ethanol in addition to antagonism of malolactic bacteria by wine yeast. Current methods and new technology to improve the predictability of MLF are discussed.

journal_name

Biotechnol Adv

journal_title

Biotechnology advances

authors

Edwards CG,Beelman RB

doi

10.1016/0734-9750(89)90179-1

subject

Has Abstract

pub_date

1989-01-01 00:00:00

pages

333-60

issue

3

eissn

0734-9750

issn

1873-1899

pii

0734975089901791

journal_volume

7

pub_type

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