Abstract
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.
Full text
PDF
Selected References
These references are in PubMed. This may not be the complete list of references from this article.
- Weiller H. G., Radler F. Milchsäurebaterien aus Wein und von Rebenblättrn. Zentralbl Bakteriol Parasitenkd Infektionskr Hyg. 1970;124(7):707–732. [PubMed] [Google Scholar]