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 Advjournal_title
Biotechnology advancesauthors
Edwards CG,Beelman RBdoi
10.1016/0734-9750(89)90179-1subject
Has Abstractpub_date
1989-01-01 00:00:00pages
333-60issue
3eissn
0734-9750issn
1873-1899pii
0734975089901791journal_volume
7pub_type
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