Share

The effects of freezing and freeze-drying of Oenococcus oeni upon induction of malolactic fermentation in red wine.

Author(s) : MAICAS S., PARDO I., FERRER S.

Type of article: Article

Summary

The use of Oenococcus oeni starter cultures for the induction of malolactic fermentation (MLF) in wine permits control over the timing of the process and the quality of the wine. Successful inoculation of bacterial starter cultures into wine depends on the selection and preparation of suitable strains. Medium for Leuconostoc oenos (MLO) is the best medium for easy and rapid growth of O. oeni cultures. But O. oeni cells inoculated in MLO failed to induce MLF in wine while cells grown in medium of preculture or wine, stored at -20 °C or freeze-dried retained the ability to induce MLF.

Details

  • Original title: The effects of freezing and freeze-drying of Oenococcus oeni upon induction of malolactic fermentation in red wine.
  • Record ID : 2002-2038
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 35 - n. 1
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing