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Flow Cytometry-Based Monitoring of Microbial Dynamics During Grape Must Fermentation Under Different Inoculation Strategies. [PDF]
Int J Mol SciSizzano F +7 more
europepmc +1 more source
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.
Gang Jin, Ning Ju
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Inducing malolactic fermentation in wines
Biotechnology Advances, 1989Malolactic 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 ...
Charles Edwards +2 more
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Role of malolactic fermentation in lactic acid bacteria
Biochimie, 1988Although decarboxylation of malate to lactate by malolactic enzyme does not liberate biologically available energy (e.g., ATP, NADH), the growth rate of many malolactic bacteria is greatly enhanced by malolactic fermentation. The deacidification of the medium due to malate dissipation cannot fully account for this situation.
Pierre Renault, Claude Gaillardin
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Measures to improve wine malolactic fermentation
Applied Microbiology and Biotechnology, 2019This review focuses on the considerable amount of research that has been directed towards the improvement of efficiency and reliability of malolactic fermentation (MLF), which is important in winemaking. From this large body of work, it is clear that reliable MLF is essential for process efficiency and prevention of spoilage in the final product ...
Krista M. Sumby +3 more
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Ultrasonic monitoring of malolactic fermentation in red wines
Ultrasonics, 2014The 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.
Jordi Salazar +2 more
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A Tentative Model to Evaluate the Kinetics of Malolactic Fermentationa
Annals of the New York Academy of Sciences, 1988Etude de la cinetique de la fermentation du malate en lactate par une souche de Leuconostoc oenos ML 34, en ...
ANDRICH, GIANPAOLO +3 more
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