A tentative model to evaluate the kinetics of malolactic fermentation

Malolactic fermentation in wine-making greatly contributes to wine quality because it lowers the overtly high acidity and improves the sensory characteristics and microbiological stability of the wine. The conversion of L-malate to lactate, carried out by heterolactic bacteria working in batch or in...

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Bibliographic Details
Published in:Annals of the New York Academy of Sciences 1988, Vol.542 (1), p.356-359
Main Authors: Andrich, G, Casella, S, Fiorentini, R, Spettoli, P
Format: Article
Language:English
Subjects:
ACIDE LACTIQUE
ACIDE MALIQUE
ACIDO LACTICO
ACIDO MALICO
Biological and medical sciences
Biotechnology
FERMENTACION
FERMENTATION
Fermented food industries
flavor
Food industries
Fundamental and applied biological sciences. Psychology
L-malic acid
LACTIC ACID
LEUCONOSTOC
Leuconostoc oenos
leuonostoc oenos
MALIC ACID
Methods. Procedures. Technologies
Microbial engineering. Fermentation and microbial culture technology
MODELE
MODELOS
VINIFICACION
VINIFICATION
wine
WINEMAKING
Wines and vinegars
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Summary:Malolactic fermentation in wine-making greatly contributes to wine quality because it lowers the overtly high acidity and improves the sensory characteristics and microbiological stability of the wine. The conversion of L-malate to lactate, carried out by heterolactic bacteria working in batch or in immobilized form, has been studied widely, but knowledge of the kinetic steps involved would allow for the control of this fermentation process in order to obtain more efficiently the desired bioconversion. This discussion reports some of the preliminary results concerning the kinetics of the malolactic fermentation induced by Leuconostoc oenos ML 34.
ISSN:0077-8923
1749-6632
DOI:10.1111/j.1749-6632.1988.tb25857.x