Occurence of lactic acid bacteria in grape must during alcoholic fermentation

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F11%3APU95117" target="_blank" >RIV/00216305:26310/11:PU95117 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Occurence of lactic acid bacteria in grape must during alcoholic fermentation
Original language description
Winemaking can be summarized as the biotransformation of must into wine, which is carried out principally by Saccharomyces cerevisiae strains during the primary, i.e. alcoholic, fermentation. A secondary fermentation, the so-called malolactic fermentation (MLF), assures biodeacidification that is also often encouraged, since it improves wine stability and quality. Malolactic fermentation usually takes place after alcoholic fermentation, but may also occur simultaneously with the primary fermentation. During the fermentation, lactic acid bacteria metabolize malic acid to form lactic acid and CO2. Strain of lactic acid bacteria isolated from wine belong to the genera Lactobacillus, Oenococcus and Pediococcus, although MLF is largely controlled by Oenococcus oeni. The aim of this work was to monitor the total number of lactic acid bacteria occurring in grape must during wine production. The study was performed on the white wine grape variety Sauvignon from both organic and integrated vine
Czech name
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Czech description
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Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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