Review article

Malolactic fermentation in wine

Tomislav Plavša ; Institut za poljoprivredu i turizam Poreč

Abstract

Malolactic fermentation (MLF) is the biological process of wine deacidification where dicarboxylic L-malic acid is converted to monocarboxylic L-lactic acid and carbon (IV)-oxide. MLF is carried out by lactic acid bacteria (LAB) belonging to three genera: Oenocossus, Pediococcus and Lactobacillus.
The growth of LAB and their metabolism in wine is affected by various physico-chemical factors such as pH, temperature, concentration of sulfur (IV)-oxide and ethanol. Complex and diverse metabolic activity of LAB during the MLF can affect the wine quality positively (reduced acidity, aroma and taste modification, microbiological stability) or negatively (changes in odor, color and formation of amines).

Keywords

malolactic fermentation; lactic acid bacteria; wine

Hrčak ID:

163331

URI

https://hrcak.srce.hr/163331

Publication date:

14.12.2010.

Article data in other languages: croatian

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