LACTIC ACID BACTERIA AND MALOLACTIC FERMENTATION IN THE MANUFACTURE OF SPANISH CIDER

Numeration, isolation and identification of the lactic acid bacteria found in Asturian cider during processing and storage has been carried out. The species Leuconostoc oenos was predominant during both alcoholic and malolactic fermentations. In most of the ciders studied the malolactic fermentation...

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Bibliographic Details
Published in:Journal of the Institute of Brewing 1990-11, Vol.96 (6), p.369-372
Main Authors: Salih, A. G., Quérè, J.-M. Le, Drilleau, J.-F., Fernandez, J. Moreno
Format: Article
Language:English
Subjects:
Alcoholic beverages and cider
Biological and medical sciences
cider
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Lactic acid bacteria
Life Sciences
malolactic fermentation
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Summary:Numeration, isolation and identification of the lactic acid bacteria found in Asturian cider during processing and storage has been carried out. The species Leuconostoc oenos was predominant during both alcoholic and malolactic fermentations. In most of the ciders studied the malolactic fermentation and the alcoholic fermentation started at the same time; production of D‐lactate as well as a decrease of L‐lactate were to be found once the malolactic fermentation was complete.
ISSN:0046-9750
2050-0416
DOI:10.1002/j.2050-0416.1990.tb01041.x