Lactic Acid Bacteria and Yeasts as Means of Decreasing Wine Acidity

Two hundred monocultures of lactic acid bacteria and 30 associations of yeasts and lactic acid bacteria have been studied. A stable association was developed which was capable of decreasing wine acidity. The association contained two species of bacteria, Leuconostoc oenosand Pediococcus pentosaceus,...

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Bibliographic Details
Published in:Applied biochemistry and microbiology 2001-07, Vol.37 (4), p.419-424
Main Authors: Eliseeva, G S, Nagornaya, S S, Zherebilo, O E, Podgorsky, V S, Ignatova, E A
Format: Article
Language:English
Subjects:
Acidity
Bacteria
Lactic acid bacteria
Leuconostoc
Microbiology
Microorganisms
Monoculture
Pediococcus pentosaceus
Saccharomyces cerevisiae
Vitaceae
Wine
Yeasts
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Summary:Two hundred monocultures of lactic acid bacteria and 30 associations of yeasts and lactic acid bacteria have been studied. A stable association was developed which was capable of decreasing wine acidity. The association contained two species of bacteria, Leuconostoc oenosand Pediococcus pentosaceus, and the yeast Saccharomyces cerevisiae. The physiology of the microorganisms was studied, and their effects on the chemical composition of wines were determined.[PUBLICATION ABSTRACT]
ISSN:0003-6838
1608-3024
DOI:10.1023/A:1010262307178