Chemical Characterization of Wines Fermented with Various Malo-lactic Bacteria1
AUTOR(ES)
Pilone, Gordon J.
RESUMO
Six malo-lactic strains of lactic acid bacteria were isolated from California wines and identified as Lactobacillus delbrueckii, L. buchneri, L. brevis, Leuconostoc citrovorum, and two strains of Pediococcus cerevisiae. Malo-lactic fermentation was induced in separate lots of wine by inoculation of each lot with one of the strains of bacteria. Malo-lactic fermentation had occurred in each inoculated wine within 2 months. The resultant wines were subjected to chemical analysis, including gas chromatographic examination of concentrated extracts of the wines. Only a few differences in composition were found when the malo-lactic wines were compared one with another. The differences that were found were in volatile acidity and in concentrations of acetoin (plus diacetyl) and probably diethyl succinate.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=546795Documentos Relacionados
- Stimulation of Malo-Lactic Fermentation in Eastern Grape Musts 1
- Stimulatory Effect of Malo-Lactic Fermentation on the Growth Rate of Leuconostoc oenos
- Pyridoxine Nutrition of Lactic Acid Bacteria1
- Growth and Metabolism of Lactic Acid Bacteria during and after Malolactic Fermentation of Wines at Different pH
- Evaluation of Malolactic Bacteria Isolated from Oregon Wines †
