Malolactic Fermentation: New Approaches to Old Problems. [PDF]
Microorganisms, 2022 Malolactic fermentation (MLF) is the decarboxylation of L-malic acid to L-lactic acid by lactic acid bacteria (LAB). For the majority of wine production, secondary fermentation is crucial. MLF significantly impacts the quality of most red and some white wine.
Fu J, Wang L, Sun J, Ju N, Jin G.
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The use of Torulaspora delbrueckii to improve malolactic fermentation. [PDF]
Microb Biotechnol, 2023 Abstract The potential use of Torulaspora delbrueckii as a starter culture for wine alcoholic fermentation has become a subject of interest in oenological research. The use of this non‐ Saccharomyces yeast can modulate different wine ...
Balmaseda A +3 more
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Effects of Different Techniques of Malolactic Fermentation Induction on Diacetyl Metabolism and Biosynthesis of Selected Aromatic Esters in Cool-Climate Grape Wines [PDF]
Molecules, 2018 The effects of different malolactic bacteria fermentation techniques on the bioconversion of aromatic compounds in cool-climate grape wines were examined.
Małgorzata Lasik-Kurdyś +2 more
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Effect of biofilm formation by Oenococcus oeni on malolactic fermentation and the release of aromatic compounds in wine [PDF]
Frontiers in Microbiology, 2016 The winemaking process involves the alcoholic fermentation of must, often followed by malolactic fermentation. The latter, mainly carried out by the lactic acid bacterium Oenococcus oeni, is used to improve wine quality when acidity reduction is required.
Alexandre eBastard +7 more
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Combine Use of Selected Schizosaccharomyces pombe andLachancea thermotolerans Yeast Strains as an Alternative to theTraditional Malolactic Fermentation in Red Wine Production [PDF]
Molecules, 2015 Most red wines commercialized in the market use the malolactic fermentationprocess in order to ensure stability from a microbiological point of view.
Ángel Benito +3 more
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Identification of pOENI-1 and related plasmids in Oenococcus oeni strains performing the malolactic fermentation in wine. [PDF]
PLoS ONE, 2012 Plasmids in lactic acid bacteria occasionally confer adaptive advantages improving the growth and behaviour of their host cells. They are often associated to starter cultures used in the food industry and could be a signature of their superiority ...
Marion Favier +4 more
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Ultrasonic monitoring of malolactic fermentation in red wines
Ultrasonics, 2014 The progress of malolactic fermentation in red wines has been monitored by using ultrasonic techniques. The evolution of ultrasonic velocity of a tone burst 1MHz longitudinal wave was measured, analyzed and compared to those parameters of oenological interest obtained simultaneously by analytical methods.
JOSÉ Manuel Rodriguez-Nogales +2 more
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Heterologous expression of Oenococcus oeni malolactic enzyme in Lactobacillus plantarum for improved malolactic fermentation. [PDF]
AMB Express, 2012 AbstractLactobacillus plantarumis involved in a multitude of food related industrial fermentation processes including the malolactic fermentation (MLF) of wine. This work is the first report on a recombinantL. plantarumstrain successfully conducting MLF.
Schümann C +6 more
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Impact of winemaking technologies on polyphenolic composition and wine microbiome [PDF]
Frontiers in MicrobiologyIntroductionThis study investigates how different oenological practices, including spontaneous and inoculated alcoholic fermentation (AF), variations in malolactic fermentation (MLF) and ageing, are associated with changes in microbial diversity and ...
Karolina Kostelnikova +5 more
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Fermentation, 2020 Malolactic fermentation is a vital red wine-making process to enhance the sensory quality. The objective of this study is to elucidate the starter cultures’ role in modifying phenolic compounds, biogenic amines, and volatile compounds after red ...
Shao-Yang Wang +6 more
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