Review article
Malolactic fermentation in wine
Tomislav Plavša
; Institut za poljoprivredu i turizam Poreč
Full text: croatian pdf 439 Kb
page 70-79
downloads: 414
cite
APA 6th Edition
Plavša, T. (2010). Malolactic fermentation in wine. Glasnik Zaštite Bilja, 33 (6), 79-79. Retrieved from https://hrcak.srce.hr/index.php/163331
MLA 8th Edition
Plavša, Tomislav. "Malolactic fermentation in wine." Glasnik Zaštite Bilja, vol. 33, no. 6, 2010, pp. 79-79. https://hrcak.srce.hr/index.php/163331. Accessed 4 Dec. 2024.
Chicago 17th Edition
Plavša, Tomislav. "Malolactic fermentation in wine." Glasnik Zaštite Bilja 33, no. 6 (2010): 79-79. https://hrcak.srce.hr/index.php/163331
Harvard
Plavša, T. (2010). 'Malolactic fermentation in wine', Glasnik Zaštite Bilja, 33(6), pp. 79-79. Available at: https://hrcak.srce.hr/index.php/163331 (Accessed 04 December 2024)
Vancouver
Plavša T. Malolactic fermentation in wine. Glasnik Zaštite Bilja [Internet]. 2010 [cited 2024 December 04];33(6):79-79. Available from: https://hrcak.srce.hr/index.php/163331
IEEE
T. Plavša, "Malolactic fermentation in wine", Glasnik Zaštite Bilja, vol.33, no. 6, pp. 79-79, 2010. [Online]. Available: https://hrcak.srce.hr/index.php/163331. [Accessed: 04 December 2024]
Full text: english pdf 439 Kb
page 79-79
downloads: 3.217
cite
APA 6th Edition
Plavša, T. (2010). Malolactic fermentation in wine. Glasnik Zaštite Bilja, 33 (6), 79-79. Retrieved from https://hrcak.srce.hr/index.php/163331
MLA 8th Edition
Plavša, Tomislav. "Malolactic fermentation in wine." Glasnik Zaštite Bilja, vol. 33, no. 6, 2010, pp. 79-79. https://hrcak.srce.hr/index.php/163331. Accessed 4 Dec. 2024.
Chicago 17th Edition
Plavša, Tomislav. "Malolactic fermentation in wine." Glasnik Zaštite Bilja 33, no. 6 (2010): 79-79. https://hrcak.srce.hr/index.php/163331
Harvard
Plavša, T. (2010). 'Malolactic fermentation in wine', Glasnik Zaštite Bilja, 33(6), pp. 79-79. Available at: https://hrcak.srce.hr/index.php/163331 (Accessed 04 December 2024)
Vancouver
Plavša T. Malolactic fermentation in wine. Glasnik Zaštite Bilja [Internet]. 2010 [cited 2024 December 04];33(6):79-79. Available from: https://hrcak.srce.hr/index.php/163331
IEEE
T. Plavša, "Malolactic fermentation in wine", Glasnik Zaštite Bilja, vol.33, no. 6, pp. 79-79, 2010. [Online]. Available: https://hrcak.srce.hr/index.php/163331. [Accessed: 04 December 2024]
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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