Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/94072
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Type: Journal article
Title: Implications of new research and technologies for malolactic fermentation in wine
Author: Sumby, K.
Grbin, P.
Jiranek, V.
Citation: Applied Microbiology and Biotechnology, 2014; 98(19):8111-8132
Publisher: Springer
Issue Date: 2014
ISSN: 0175-7598
1432-0614
Statement of
Responsibility: 
Krista M. Sumby, Paul R. Grbin, Vladimir Jiranek
Abstract: The initial conversion of grape must to wine is an alcoholic fermentation (AF) largely carried out by one or more strains of yeast, typically Saccharomyces cerevisiae. After the AF, a secondary or malolactic fermentation (MLF) which is carried out by lactic acid bacteria (LAB) is often undertaken. The MLF involves the bioconversion of malic acid to lactic acid and carbon dioxide. The ability to metabolise L-malic acid is strain specific, and both individual Oenococcus oeni strains and other LAB strains vary in their ability to efficiently carry out MLF. Aside from impacts on acidity, LAB can also metabolise other precursors present in wine during fermentation and, therefore, alter the chemical composition of the wine resulting in an increased complexity of wine aroma and flavour. Recent research has focused on three main areas: enzymatic changes during MLF, safety of the final product and mechanisms of stress resistance. This review summarises the latest research and technological advances in the rapidly evolving study of MLF and investigates the directions that future research may take.
Keywords: Oenococcus oeni; lactobacillus; malolactic fermentation; wine
Rights: © Springer-Verlag Berlin Heidelberg 2014
RMID: 0030013382
DOI: 10.1007/s00253-014-5976-0
Appears in Collections:Agriculture, Food and Wine publications

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