Results 31 to 40 of about 10,084 (174)
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 +3 more
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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 +4 more
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OENO One, 1983 Stimulation of malolactic fermentation can be obtained by adding to wine an industrial biomass of L. oenos. Before use, deepfreeze bacteria need to be reactivated according to some special conditions which have been studied. Yeasts concerned in alcoholic
Suzanne Lafon-Lafourcade +3 more
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Malolactic fermentation in white wines
, 2022 Malolactic fermentation (MLF) is an important process in wine production. Although in fact, from a biochemical point of view, it is actually not a “fermentation” process, like alcoholic fermentation (AF), it does involve gas emissions, so winemakers called it “malolactic fermentation.” The term “malolactic fermentation” has been used since the early ...
Pardo, Isabel, Ferrer, Sergi
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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 +4 more
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Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player?
Electronic Journal of Biotechnology, 2019 Malolactic fermentation (MLF) is a process in winemaking responsible for the conversion of l-malic acid to l-lactic acid and CO2, which reduces the total acidity, improves the biological stability, and modifies the aroma profile of wine.
Natalia Brizuela +6 more
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Fermentation, 2022 Malolactic fermentation (MLF) or biological decrease of wine acidity is defined as the enzymatic bioconversion of malic acid in lactic acid, a process performed by lactic acid bacteria (LAB). The procedures for the isolation of new indigenous LAB strains
Răzvan Vasile Filimon +6 more
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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
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Use of Oenococcus oeni biofilm for wine malolactic fermentation management
OENO OneControlling the speed of malolactic fermentation in red wine is an important challenge to produce certain short-rotation wines, like primeur style wines, for entry-level market segments.
Marianne Gosset +3 more
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Molecules, 2017 The most popular methodology to make red wine is through the combined use of Saccharomyces cerevisiae yeast and lactic acid bacteria, for alcoholic fermentation and malolactic fermentation respectively.
Ángel Benito +2 more
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