The monitoring of microbial populations in the moravian wines

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F12%3APU99405" target="_blank" >RIV/00216305:26310/12:PU99405 - 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
The monitoring of microbial populations in the moravian wines
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 malolacticfermentation(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 presented work was to monitor the relationship between malolactic fermentation and activity of wine yeasts. Total number of lactic acid bacteria and yeasts occurring in grape must during wine production was evaluated. T
Czech name
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Czech description
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Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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