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TESTS ON THE INDUCTION OF MALOLACTIC FERMENTATION DURING AND AFTER ALCOHOLIC FERMENTATION BY MEANS OF FREEZE-DRIED BACTERIAL CULTURES.

[In Italian. / En italien.]

Author(s) : DELFINI C., CLIMENT D.

Type of article: Periodical article

Summary

FREEZE-DRIED CULTURES OF MALOLACTIC BACTERIA WERE USED IN SOME TESTS CARRIED OUT IN ORDER TO CREATE MALOLACTIC FERMENTATION DURING AND AFTER ALCOHOLIC FERMENTATION IN BARBERA, DOLCETTO, GRIGNOLINO AND NEBBIOLO MUSTS AND IN BARBERA WINES. THE TESTS GAVE NO SIGNIFICANT RESULTS. ALCOHOL CONCENTRATIONS HIGHER THAN 12 DEG HAVE A STRONG INHIBITING EFFECT ON MALOLACTIC FERMENTATION. (Bull. OIV, FR., 61, 1988/05-06, 473, 19965.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1989-0212
  • Languages: Italian
  • Source: Vignevini - n. 11
  • Publication date: 1987

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