Occurrence of Lactic Acid Bacteria During the Different Stages of Vinification and Conservation of Wines
AUTOR(ES)
Lafon-Lafourcade, S.
RESUMO
We showed that the growth of lactic acid bacteria during alcoholic fermentation depends on the composition of the must. We illustrated how the addition of sulfur dioxide to the must before fermentation and the temperature of storage both affect the growth of these bacteria in the wine. Whereas species of Lactobacillus and Leuconostoc mesenteroides were isolated from grapes and must, Leuconostoc oenos was the only species isolated after alcoholic fermentation. This organism was responsible for the malolactic fermentation. Isolates of this species varied in their ability to ferment pentoses and hexoses. The survival of Leuconostoc oenos in wines after malolactic fermentation depended on wine pH, alcohol concentration, SO2 concentration, and temperature of storage.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=239482Documentos Relacionados
- Growth and Metabolism of Lactic Acid Bacteria during and after Malolactic Fermentation of Wines at Different pH
- Evolution of Yeasts and Lactic Acid Bacteria During Fermentation and Storage of Bordeaux Wines
- Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification
- Modelling the growth of lactic acid bacteria at different temperatures
- Occurrence of an Inhibitor of Lactic Acid Bacteria in Green Olives1
