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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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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cited_by cdi_FETCH-LOGICAL-c5041-d47976c78689578404c86238a4a1df41d98d2007715e7147d26a31f5f9130b723
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creator Salih, A. G.
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description 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.
doi_str_mv 10.1002/j.2050-0416.1990.tb01041.x
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ispartof Journal of the Institute of Brewing, 1990-11, Vol.96 (6), p.369-372
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source Wiley Online Library - AutoHoldings Journals
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
title LACTIC ACID BACTERIA AND MALOLACTIC FERMENTATION IN THE MANUFACTURE OF SPANISH CIDER
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