Results 11 to 20 of about 11,725 (203)

Malolactic Fermentation: The ABC’s of MLF

South African Journal of Enology & Viticulture, 2016
There are two main fermentations associated with the winemaking process. Alcoholic fermentation is conducted by the yeast culture and malolactic fermentation takes place as a result of the metabolic activity of lactic acid bacteria, specifically from the genera Oenococcus, Lactobacillus, Pediococcus and Leuconostoc.
E. Lerm, L. Engelbrecht, M. du Toit
openaire   +3 more sources

Determination of Effects of Genetic Diversity of Oenococcus oeni and Physicochemical Characteristics on Malolactic Fermentation Across Chilean Vineyards, using Multivariate Methods

Journal of Pure and Applied Microbiology, 2018
After alcoholic fermentation, Oenococcus oeni is the protagonist that carry out malolactic fermentation in order to improve the quality of wine. However, the effectiveness of malolactic fermentation varies according to intraspecific diversity of O.
Maria Soledad Toledo, Pía Armijo, Liliana Godoy, Jorge Saavedra, M. Angelica Ganga   +4 more
doaj   +2 more sources

Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines

Polish Journal of Food and Nutrition Sciences, 2022
Volatile compounds are very important to the flavour and quality of the wine. The study aimed to determine the effect of grape variety (Rondo and Zweigelt), yeast, malolactic fermentation (MLF) and yeast×MLF interaction on the content of volatile ...
Anna Stój, Tomasz Czernecki, Bożena Sosnowska, Agnieszka Niemczynowicz, Arkadiusz Matwijczuk   +4 more
doaj   +2 more sources

Leuconostoc oenos and malolactic fermentation in wine: a review

Journal of Industrial Microbiology and Biotechnology, 1999
This review article summarizes the state of the art on Leuconostoc oenos, the bacteria responsible for malolactic fermentation in wine. Both basic and practical aspects related to the metabolism of this microorganism and malolactic fermentation in general are critically reviewed.
Versari A., Parpinello G. P., Cattaneo M.   +2 more
openaire   +3 more sources

Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines [PDF]

Fermentation, 2017
The use of non-Saccharomyces yeasts to improve complexity and diversify wine style is increasing; however, the interactions between non-Saccharomyces yeasts and lactic acid bacteria (LAB) have not received much attention.
Heinrich du Plessis, Maret du Toit, Hélène Nieuwoudt, Marieta van der Rijst, Martin Kidd, Neil Jolly   +5 more
doaj   +2 more sources

The oenological interest of fumaric acid: Stop malolactic fermentation and preserve the freshness of wines [PDF]

BIO Web of Conferences, 2019
One of the problems related to the increase in average temperatures in the wine-growing regions is the lower accumulation of organic acids in the berries. Wine freshness depends to a great extent on its acidity.
Morata A., Bañuelos M.A., López C., Chenli S., Vejarano R., Loira I., Palomero F., Lepe J.A.S.   +7 more
doaj   +2 more sources

The malolactic fermentation in the wines of Naoussa (Greece). Study of lactic acid bacteria

OENO One, 1996
The red wine« Appellation d'Origine Naoussa de qualité supérieure » stemming from the « Xynomavro » vine cultivated in this wine-growing region of western Macedonia (Greece) needs the advantages coming of malolatic fermentation.
Evangelos H. Soufleros, N. Konstantinidis, Elefteria Tsitsanopoulou, G. Gerakiannakis   +3 more
doaj   +2 more sources

CHANGES IN VOLATILE COMPOSITION OF KRALJEVINA WINES BY CONTROLLED MALOLACTIC FERMENTATION [PDF]

Journal of Central European Agriculture, 2008
The effect of malolactic fermentation (MLF) on the volatile composition of white wines made from autochtonous grape variety Kraljevina was studied by inoculation with selected lactic acid bacteria.
Ana JEROMEL, Stanka HERJAVEC, Sandi ORLIC, Sulejman REDŽEPOVIĆ, Mojmir Wondra   +4 more
doaj   +1 more source

Fluorescence microscopy to monitor wine malolactic fermentation [PDF]

Food Chemistry, 2019
Malolactic fermentation (MLF) is a natural and biological deacidification of wines and a required step for making premium red wines. MLF is carried out by lactic acid bacteria (LAB) that are present in the fermenting wines. Currently, real-time control of MLF is an issue of great interest as the classical plate count technique for assessing bacterial ...
Fernández-Pérez, Rocío [0000-0002-8543-788X], Tenorio Rodríguez, Carmen [0000-0002-8099-1208], Ruiz-Larrea, Fernanda [0000-0001-5610-7745]   +2 more
openaire   +7 more sources

Novel Malolactic Fermentation Starter Formulated Using Native Lactic Acid Bacteria Strains from a Re-Emerging Wine-Growing Region of Argentina—A Pilot Scale Vinification

Fermentation
Argentina ranks worldwide among the top ten wine producers, known for its diverse terroirs and Malbec as its emblematic varietal. Typically, the winemaking process involves alcoholic fermentation, led by yeasts, and malolactic fermentation (MLF ...
Gabriel Alejandro Rivas, Naiquen Elizabeth Flores, Natalia Soledad Brizuela, Andrea Cecilia Guillade, Liliana Carmen Semorile, Lucrecia Delfederico   +5 more
doaj   +2 more sources