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Oenococcus oeni : effets de la congélation et de la lyophilisation sur l'induction de la fermentation malolactique du vin rouge.

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

Auteurs : MAICAS S., PARDO I., FERRER S.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : The effects of freezing and freeze-drying of Oenococcus oeni upon induction of malolactic fermentation in red wine.
  • Identifiant de la fiche : 2002-2038
  • Langues : Anglais
  • Source : Int. J. Food Sci. Technol. - vol. 35 - n. 1
  • Date d'édition : 2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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